Since my first ribs experience at Ribs & Rumps a few months back, I have developed quite a taste for these little morsels. That night was a first of a few things. I ordered my first steak…. Yep, EVER. Up until about 6 months ago I didn’t eat red meat. I had to consult the entire table about what type of steak I might like, how would I have it cooked, sauce or no sauce? I must have been super annoying. Anyway, someone else on the table ordered ribs & was nice enough to share (way nicer than me, if I had a plate of ribs, I totally would not share. Joey doesn’t share food! Remember that? Friends? No? Whatever). So that night I ordered my first steak & tried my first ribs & I have not looked back. Today I even cooked my first steak myself for lunch. I still have a bit of a freak out with red meat because I am not that confident cooking it. I stood staring at the steaks at the butcher for about 20mins trying to work out which sort to buy. In the end I did ‘eanie meanie, miney, mo’, because that is how I make all the difficult decisions in my life, don’t judge me, it has served me well to date. Anyway, I have just realized that this is probably a pretty rubbish story by now so I’ll wrap it up. I cooked the steak, it was good, not as good as my dad’s steak but edible. Make these ribs, they are delicious & I promise I won’t bore you with any more cr@p steak stories….well, I might.
2 tsp Sichuan peppercorns, ground
1 tsp Chinese 5 spice
2 tbs sesame oil
2 tbs honey/ maple syrup (OPTIONAL)
1/2 cup coconut aminos (soy sauce or tamari can be substituted)
1 tsp fish sauce
8 pork spare ribs
In a big bowl or tray mix all the ingredients except the pork together well. Add the pork to the marinade & toss to coat. Refrigerate for a few hours or overnight. Pop the ribs (no marinade) in an oven tray on 150C for about an hour then crank up the heat to 200C for about 15-20mins to crisp up the outside. Optional- With the leftover marinade, add to a small saucepan with 1/2 cup chicken stock and simmer over a low heat to reduce to a nice thick sauce that can be drizzled over the ribs once they are cooked. We served ours on a big bed of wilted greens. Now get those fingers dirty & dig in.