Recipe Cuisine: Chinese
Theme: Soul Spicy
Simons Sticky Pork Ribs
By: Simon White
Ingredients
- 700g raw pork ribs.
- 1 Tbs Lee Kum Kee Hoisin Sauce.
- 1 Tbs Lee Kum Kee Cha Sui Sauce.
- 1 Tbs Lee Kum Kee Thai Sweet Chilli Sauce.
- 1 Tbs Tomato Ketchup.
- 1 dsp Soya Sauce.
- 1 dsp Worcestershire Sauce.
- 1/2 tsp dried Chilli Flakes.
- 2cm piece of fresh Ginger grated.
- 3 cloves of Garlic chopped.
- 1/4 bunch fresh Coriander 1/2 chopped 1/2 reserved.
- 1 tsp toasted sesame seeds.
Product used in recipe
- LEE KUM KEE - HOI SIN SAUCE
- LEE KUM KEE - CHAR SIU SAUCE
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- Cut pork ribs into double pieces.Combine all remaining ingredients listed except the reserved coriander and sesame seeds.
- Pour mix onto the ribs and using your hands mix until well combined and ribs are well covered.Wash hands and place combined ribs & marinade into the fridge for up to 24 hours so the ribs can absorb the delicious flavours. Turn the ribs from time to time to also help with the flavour.
- Heat the BBQ to a low to moderate heat.Once heated up place the ribs on the grill and turn as they cook and start to colour, reserve the marinade.Cook until the ribs are at least 75C and start to darken & caramelise.
- Pour half of the remaining marinade onto the ribs and turn. Cook for 5 minutes then turn again and pour the other half of the marinade onto ribs, turn and cook for another 5 minutes.
- To Serve. Sprinkle with toasted sesame seeds and top with reserved coriander. (A finger bowl is highly recommended). The ribs can also be cooked in an oven at 180C following the same directions as on a BBQ. The marinade is also great for chicken wings. Enjoy.
