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Posted by on 11 Mar 2015 in Featured, Kamado Joe, Meat | 0 comments

Chinese Pork Ribs with Oriental Greens

Chinese Pork Ribs with Oriental Greens

No pics of sun-drenched Kamado Joe unfortunately, had to dodge the drizzle to get them indoors to eat – but hey, it was worth the effort to have these sticky-sweet spiced ribs writes Sandra Tate…I haven’t grilled these for a long while and am wondering why since they are sensationally good and simple to prepare. Best bought from your local butcher who’s got those meaty free range pork ribs and will cut them ready to cook –  allow at least 3 ribs per person . Knowing that they will take little time to start browning and glazing on Kamado Joe I feel it it best to partially cook beforehand. Take your ribs and place in a large pan, cover with water and add a couple of star anise. Bring to the boil and simmer for 15-20 minutes then drain, rinse away any scum and pat dry.

Light up your Kamado Joe. Place the heat deflector at lower level, the grill rack at high level and set the vents to get a steadychineseribs2 heat of 200°C/400°F.

Now make a glaze by mixing together 3 tbsp hoisin sauce; 1 tbsp light soy sauce; 1 tbsp runny honey; 2 tsp Chinese 5 spice mix; 2 tsp toasted sesame oil; salt & pepper. Brush the ribs all over with the glaze. Grill for 15-20 minutes, turning once, and make sure they’re evenly caramelising before moving to a warmed platter. While they are grilling make a sauce for the vegetables by melting 20g butter in a small skillet, add 2 cloves garlic, peeled & thinly sliced; 3cm ginger, peeled & shredded; 1 green chilli (seeds removed if you wish) and thinly sliced. Once the garlic is golden, remove from heat and add 2 tsp toasted sesame oil and 2 tsp soy sauce. Place a mix of tender-stem broccoli, sugar snaps and fine beans in a steamer and cook for 3-4 minutes until just tender. Remove, drain, and dress with the sauce. Serve immediately with plain rice and Chinese sticky ribs.

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