Thursday, October 9, 2008

ribs!





I've had a hankering for ribs (i'm not sure if hankering is actually a word, but i like it), but haven't found any in melbourne.
does anyone know of a good restaurant for ribs? it seems that they are everywhere in sydney (last time i was in sydney i saw them available at each mealtime, each time in different restaurants).

in the end, i gave up and started thinking of making some for myself. the significant other is holed up with her CPA exam, so i figured i'd make some ribs for her.

this is a mash-up of two recipes, because i loved the marinade from one recipe, but i liked the idea of braising the ribs first.

update: these ended up great! i'd add a little bit more chilli, but watch out for the slices of bird's eye - they still have a bit of kick to them.

james' ribs


serves 2 very hungry people (more if you want to include salad, but these are ribs, damnit!)


1 ½ kg American-style pork spare ribs


Marinade
2 tablespoons light soy sauce
1 tablespoon hoisin sauce
½ cup honey
½ teaspoon five spice powder
1 tablespoon brown vinegar
1 small fresh red chilli, chopped
¼ cup tomato sauce
1 tablespoon sweet sherry
2 teaspoons grated fresh ginger
1 clove garlic, crushed

24 hours before cooking: Place the ribs in a large pot of cold water and bring to the boil, once boiling skim the water and turn the heat down to a gentle simmer and cook for 45mins. Mix the all the marinade ingredients together in a bowl. Remove the ribs and rinse under cold water, pat dry and add them to the marinade making sure they’re well coated. Refrigerate at least overnight/24hrs.

Remove the ribs from the fridge and cook them on a hot BBQ or grill turning frequently until the outside is caramelized, (approx 15-20mins). Otherwise, can roast in oven to cook. Bring remaining marinade to boil; pour over ribs.

5 comments:

Gracia Girsang said...

TGIF ribs are not bad.

Argus Lou said...

Whoa! Makes me feel like ripping into the side of a placid unsuspecting Swiss cow on a cold day like today.

Squishy said...

Ribs are one of my favorite. If you can get a good hickory smoke liquid which I am sure you can in Melbourne or ask your butcher for a few drops that just makes them awesome. Braising them first is the way to go. Yours look finger licking good, blow off the salad and bring on the ribs my friend.

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