CHAR SIU SMOKED PORK SPARE RIBS

INGREDIENTS

1 whole rack uncut pork spare ribs (approximately 1 kg), 1 tsp black pepper, 1 tbsp oyster sauce, 1 tbsp Thai roasted chilli paste, 1 tbsp Sambal Oelek chilli paste, 1 tbsp light soy sauce, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, ½ tsp five spice powder, 1 tbsp rice wine vinegar, 2 tbsp liquid jaggery/palm sugar/brown sugar

METHOD

Stir ingredients into a thick marinade. Remove skin on the rack of ribs. Leave a layer of fat on the rack, approximately ½ inch thick. Coat spare ribs in the marinade. Cover and keep for 12 hours or overnight. Fire up the BBQ/grill with an even mix of charcoal and wood. Your grill should close over the cooking area. Wait until the charcoal/wood is evenly burning, move all to one side. Leave one half with nothing underneath to create a smoking area with no direct heat underneath. Once the temperature evens out (140 degrees) celsius, place rack of ribs, skin side up on the area with no coal/wood underneath. Reserve marinade. Close lid. Smoke ribs for two hours or until tender. Check temperature at frequent intervals, add more charcoal or wood. Transfer rack to the hot area of the grill, baste with reserved marinade, turning constantly. Do this until the rack is evenly coated with the sauce, and perfectly glazed. Serve with your choice of stir fried vegetables, light soy sauce and steamed rice.