Sticky Tamarind and Maple Syrup Glazed Pork Ribs
Photography Josh Griggs.
Apart from being super delicious, what I love about making ribs is that both the ribs and the glaze can be prepared in advance then just finished off on the barbecue for a finger-licking feast of deliciousness.
Serves: 6
INGREDIENTS
3 x 500-gram racks pork spare ribs
1 cup hot water
sea salt lime wedges for squeezing
Glaze
2/3 cup maple syrup
½ cup kecap manis (thick, sweet Indonesian soy sauce)
¼ cup each oyster sauce and black vinegar (chinkiang vinegar)
2 tablespoons each tamarind concentrate and sriracha chilli sauce
1 teaspoon each ground cinnamon and sea salt
METHOD
Preheat the oven to 180ºC fan bake.
Ribs: Use a sharp knife to cut loose one edge of the skin, which is the thin membrane on the bone side of the ribs. Grab the edge with a kitchen towel then pull off the entire silver skin and discard.
Season the ribs with salt then place in a large baking dish. Pour in the water then cover with baking paper then foil to seal tightly. Bake for 1 hour. Remove and pat dry with kitchen towels.
Glaze: Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Cool.
Preheat the barbecue or a grill plate to medium-low.
Tip half of the glaze into a serving bowl and set aside for serving.
Brush the ribs with some of the remaining glaze and place over the heat. Turn and brush the ribs every 5 minutes until golden and sticky, about 15 minutes. Don’t have the heat too hot or the glaze will quickly catch and burn.
To serve: Transfer to a serving board and serve with the reserved glaze for dipping and lime wedges for squeezing.
Cook’s note: The glaze can be made several days ahead, and the ribs can be baked 3 days ahead of glazing. Store both in the fridge.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.