Asian Style Ribs

Oh yeah! Ribby Dib Dibs! Was that a weird thing to say? Whatev’s people, whatev’s. On that, is it really that difficult to add the last syllable to the word? Does it really save that much time to say ‘whatev’s’ rather than ‘whatever’? Or is it just a cool y-gen thing that i am totally not getting? Anyway, I digress, how unusual… I think ribs are the most primal looking things have ever cooked. They are totally ‘caveman’ & completely delicious! You could use beef ribs if you prefer that to pork. This sauce is the bomb and without all the weird cr@p you will find in the pre-marinated ribs at the butcher or the stuff that comes out of a bottle, jar or sachet at the store. Whip up a batch of my BBQ sauce and you can use it for loads of different recipes. I used this same sauce mix below for oven baked chicken thighs too & it was devine.

1/4 cup coconut aminos
1/2 cup BBQ SAUCE
1 tbs raw honey or maple syrup (OPTIONAL)
2 tbs coriander stems, finely chopped (leaves reserved)
2 cloves garlic, crushed
1 tbs grated ginger
1 red chilli, deseeded & finely chopped
Juice of 1 lime
1 kg free range baby back pork ribs

In a big bowl mix all the ingredients except the ribs & coriander leaves well. Add the ribs & rub them well with the sauce to coat. Allow to marinate for a few hours. Preheat the oven to 150C, line a large tray with baking paper & place the rib racks on in a single layer. Pour over any remaining sauce from the bowl & cover with foil. Bake for 1.5 hrs covered then remove foil, turn heat up to 220C and return to oven for 20-30 mins until crisped up on the outside. Sprinkle with coriander leaves, pour over any leftover juices in the tray & serve.


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