min., baking 15 min.
Quickly cooked sticky and aromatic ribs - this is a great recipe for those who like to prepare picnic food in advance at home, and in nature just roast it briefly on the fire and enjoy eating after fifteen minutes. These ribs are sweet and spicy, very flavorful and sticky.
INGREDIENTS
- 1 kg of pork short ribs
For the marinade:
- 4 cloves of garlic
- a small piece of ginger
- 2 spoons of honey
- 2 tablespoons of tomato paste
- 4 tablespoons of lime juice
- 4 tablespoons of toasted sesame oil
- ¼ cup soy sauce
- 0.5 teaspoon of hot pepper
- 0.5 teaspoon of ground coriander seeds
- 1 teaspoon of Chinese five-spice blend
For submission:
- chopped coriander leaves
- chopped peanuts
PREPARATION
Since usually ribs need to be cooked on indirect heat for an hour or more in order for them to be fully cooked and tasty, this time I came up with the idea of shortening the preparation process a bit. First, while still at home, I cut and boiled the ribs, and then covered them with an Asian-flavored marinade, the recipe of which I found in the book "Barbecue". While we were getting ready and going to the picnic, the ribs had time to marinate. In nature, we fired up our compact Cobb grill, roasted the ribs and finished cooking in 15-20 minutes. Everyone around was as hungry as grasshoppers, so no one allowed me to "play" for a long time and take a nice photo of these delicious ribs. You can sprinkle the ribs with chopped cilantro and chopped peanuts before serving, and Hoisin sauce goes well with them.
I cut the strip of ribs along each bone. I boil a pot of water, salt it and add the cut ribs to cook. I cook them on low heat for about 30 minutes, until they are soft, but in no way overcooked or separated from the bones. After flipping the ribs, I take them out of the pot.
I will prepare the marinade for the ribs. Finely chop the garlic and ginger. I dissolve honey in soy sauce and lime juice, add tomato paste and roasted sesame oil. I season the marinade with spices and pour it over the prepared, still warm ribs. I leave it to marinate for at least 2 hours.
I put the ribs on the grill, medium direct heat, and sear them on both sides. They finish baking and toast in a good 15 minutes. Before serving, sprinkle the ribs with chopped cilantro and roasted peanuts. Eat while covered in Hoisin sauce.
Delicious ribs!
P.S. Use the water in which the ribs were cooked as broth for cooking the soup.
Recipe source: Seasonal Kitchen
