Prep time: 60 minutes
Cook time: 40 minutes
6 people
Ingredients
For the ribs:
- 2 slabs pork spare ribs
- Salt
- Pepper
For the marinade:
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup Soy Sauce
- 1 tablespoon chili sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fish sauce
For the garnish:
- 2 tablespoons toasted sesame seeds
- 1 scallion, chopped
Instructions
- Remove the membrane from the back of the ribs.
- Place ribs in a large resealable plastic bag or large glass container with a lid.
- In a bowl or pyrex cup, whisk together all marinade ingredients.
- Pour marinade over the ribs. Seal tightly and ensure both rib slabs are evenly coated.
- Place the ribs in the refrigerator and marinate for at least on hour - ideally, four hours total.
- When you’re ready to cook the ribs, remove them from the refrigerator and place them on a baking sheet.
- Pour the marinade, plus ½ cup of water, into a saucepan on the stove.
- Bring marinade to a rolling boil over high heat (to ensure you kill any bacteria). Once the marinade has boiled, reduce the heat to medium-low to low and allow to simmer until the liquid has reduced by about half.
- In the meantime, heat the grill.
- Transfer ribs to grill and cook, covered with lid. Baste ribs generously with sauce and rotate every 10 minutes, until ribs are tender and browned, 30 to 40 minutes total.
- Place ribs onto a cutting board and spoon reduced marinade on top. Sprinkle seeds, and scallions on top.
- Enjoy!
Tip 01
Serve with sticky rice.
Tip 02
Allow ribs to stand for 5–10 minutes before cutting into them.
Tip 03
Brighten up the dish with a side of cabbage slaw.