- 8 baby back pork ribs, separated
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 30g yellow bean or miso paste
- 10g ginger, peeled and sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 2 cardamom pods, lightly bashed
- 1 tbsp rice vinegar
- 50g rock or granulated sugar
- 3 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
For the sauce
- 150g rock or granulated sugar
- 65ml fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- ½ green chilli, finely chopped
- ½ red chilli, finely chopped
- ¼ tsp ground black pepper
Grill the ribs on high for 10 mins, then put them in a saucepan with 1½ litres water, the bean or miso paste, ginger, star anise, cardamom, rice vinegar, sugar and 1 tsp sea salt. Bring to a simmer, cover and cook over a very low heat for 20 mins.
Meanwhile, make the sauce. Put 150ml water in a saucepan and bring to a rolling boil. Add the sugar, lower the heat and stir until completely dissolved. Allow the sugar syrup to cool, then blend with the fish sauce, chillies and black pepper.
Remove the ribs from the pan and spread evenly with the honey. Grill the ribs on high for 12 mins, turning halfway through. Mix the pork ribs with the sauce.