BARBECUED THAI PORK RIBS

SERVES 6 PREPARATION TIME: 4 HOURS 10 MINUTES COOKING TIME: 2 HOURS 15 MINUTES

‒ 1.2kg pork spare ribs ‒ Ground white pepper ‒ 60ml (¼ cup) oyster sauce ‒ 1 tbsp light soy sauce ‒ 2 tsp fish sauce ‒ 2 tsp caster sugar ‒ Fresh coriander sprigs ‒ Thai basil sprigs, to serve ‒ Sliced long fresh red chilli, to serve ‒ Steamed rice, to serve METHOD 1. Preheat oven to 200C/180C fanforced. Place a large sheet of foil on a work surface. Cover with a large piece of baking paper. Arrange half the ribs on top. Season on both sides with salt and white pepper. Wrap up tightly to enclose. Repeat with another sheet of foil and baking paper and remaining pork. Place foil parcels, side-by-side, in a large baking dish. Bake for 2 hours or until pork is tender. Set aside to cool slightly. Place in the fridge for 4 hours or overnight to chill. 2. Place the oyster sauce, soy sauce, fish sauce, sugar and 2 tbsp water in a small bowl. Stir until the sugar dissolves. 3. Preheat a lightly greased barbecue grill or chargrill pan on high. Remove pork ribs from foil and paper. Grill ribs for 2 minutes. Turn and baste with some of the oyster sauce mixture. Cook, turning and basting often, for a further 10 minutes or until ribs are golden and tender. Transfer to a platter and sprinkle with coriander, basil and chilli. Serve with steamed rice. RECIPE: ALISON ADAMS, TASTE MAGAZINE PHOTOGRAPHY: NIGEL LOUGH