Intro:
Method:
Ribs and Dry Rub:
- Let’s start off by making up the dry rub and base glaze. The purpose of a base glaze is used for additional flavour and to give the dry rub something to stick to. Begin by placing a small pan onto a high heat then add 2 tbsps of honey, 2 star anise and 2 tbsp of apple cider vinegar. Bring this up to a boil then reduce until thickened and to a glaze. When ready place into a small container to cool.
Dry Rub:
Sauce and Glaze:
5. This infused pineapple juice will form the base to the sauce/glaze, to the pineapple liquid we now want to add 2 tbsps of the dry rub made earlier, the juice of 2 limes, 3 tbsp of palm sugar, 5 tbsp apple cider vinegar, 5 tbsp of ketchup, 2 tbsp of siracha, 1 tbsp of dark soy and 1 tbsp of light soy. Mix the sauce well to enable the palm sugar to dissolve then adjust the seasoning if needed by adding additional citrus or palm sugar. When ready we can now move onto preparing the ribs for roasting.
6. The 3 stages to prepare the ribs are a pre glaze, dry rub then finally glaze and by doing this you will create a deep depth of flavour within the ribs when cooked. Start by placing each rib onto a sheet of tinfoil then brush the honey glaze on both sides of the ribs. Next, generously season the ribs with the dry rub ensuring to completely coat all of the ribs. Finally brush the ribs on both sides using half of the pineapple glaze ensuring to completely cover the ribs. Save the remaining half of the glaze as we will use this to baste during cooking.
7. Just before we roast the ribs place another sheet of tinfoil over the top and tightly close together to make a parcel. Add a touch of water into the parcel to add a little extra moisture and to prevent the ribs from drying out. Place the parcels onto a baking tray and roast low and slow in an oven set at 150°c for 1 hour and 30 minutes.
Pickles and Herbs:
8. Whilst we wait for the ribs to cook we can make up a few various pickles that will help balance out the ribs. To make the pickle liquid, in a mixing bowl add 150ml of rice vinegar and 50g of white sugar. Whisk well until all of the sugar dissolves then divide the pickle liquid in half then place into 2 separate small bowls. To one of the pickling liquids add sliced cucumber and finely sliced red chillies then to the other add 1/4 finely sliced red cabbage and 1 finely sliced red onion. Mix each pickle well ensuring that all the vegetables are well coated. Finally pick 1/4 bunch of thai basil and 1/4 bunch of coriander then wash and store these in ice cold water to help keep them fresh.
9. Now back to the ribs, after 1 1/2 hours of roasting the ribs should be cooked and tender. Remove from the oven and also remove the top sheet of tinfoil. Baste the ribs in the roasting juices then generously coat and baste some of the remaining glaze saved from earlier. Turn the heat in the oven up to 190°c and roast again for 10-20 minutes uncovered until nicely charred basting again if needed. When the ribs are cooked remove from the oven and we are ready to serve.
