Asian Szechuan BBQ ribs
Everdure
Rated 5.0 stars by 1 users
Servings
4
Cook Time
3 hours
Ingredients
-
30g (1.06 oz) salt
-
60g (2.12 oz) white caster sugar
-
5g (0.18 oz) star anise
-
5g (0.18 oz) Szechuan peppercorns, ground
-
3g (0.11 oz) cinnamon stick
-
3g (0.11 oz) green cardamom
-
1g (0.04 oz) cloves
- 1 full rack baby back pork ribs
-
2g (0.07 oz) coriander seeds
-
4g (0.14 oz) star anise
-
15g (0.53 oz) Szechuan peppercorns
- 2 tsp ground ginger
-
30g (1.06 oz) sea salt
-
50g (1.76 oz) Demerara sugar
- Reserved, cooked baby back pork ribs
For the braising liquid
To finish
Directions
To braise the pork ribs, preheat the oven to 120°C (248°F). Gently heat 1.5 litres (50.72 fl oz) of water in a pan and add the salt, sugar and all the spices, stirring well to dissolve. Remove from the heat. Place the pork ribs into a baking tray and pour over the braising liquid. Seal tightly with aluminium foil and place in the oven to braise for 2.5 – 3.5 hours. The meat should be soft and yield to pressure but not falling off the bone. Remove from the oven and allow to cool in the braising liquid for an hour.
- To finish, coarsely grind the coriander seeds, star anise and peppercorns using a mortar and pestle. Combine with the remaining ingredients, then rub the spice mix generously onto the cooked ribs (the braising liquid can be discarded).
Chargrill the rack of ribs over coals of a preheated Charcoal Grill until caramelised and hot.
