Intro:
Method:
- Start with the brine, in a large pan add 1.5 ltr water, 80g sea salt, 40g pink sea salt, 4 star anise, 1 tbsp black peppercorns, 5 dry red chillis and 1 tbsp of Szechuan peppercorns. Bring the brine solution up to a boil and boil for 15 minutes to dissolve all of the salt. Allow the brine to cool until it reaches a cool temperature. Next slice the ribs by following the bone to make strips of ribs, then add the ribs to the chilled brine. Allow the ribs to sit in the brine the night before cooking.
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3. Now we can cook the ribs, add a generous. amount of oil to a pan and hard fry the ribs on a high heat until nicely caramelised. When the ribs are ready turn the heat off and keep to one side for now so we can move onto prepare the aromats for the ribs.
4. Slice the shallots, chillis, garlic and lemon grass finely and add to the ribs. Next grate the zest of 1 lime and add to the ribs. Return the ribs and the spices to a high heat again and fry for 10 minutes until fragrant.
6. Now to serve, By now the sauce should have completely reduced almost down to a jam. You want the sauce to be sticky so that it can completely cling onto the ribs. Now add some freshly chopped coriander, fresh lime juice and a tsp of black rice vinegar to balance the sweetness. Place the ribs into a serving bowl and eat with some freshly cooked rice or egg noodles…
Additional notes
It’s okay to skip the brining stage although I highly recommend it as it takes things to a whole other level. If you wanted to try beef ribs or even chicken with this recipe they would also work great. Hope you like this recipe!!!
