ASIAN-STYLE STICKY RIBS
Rack of baby back ribs Chinese 5-spice, 1tbsp Asian rub (left), 1tbsp Spring onions, 3, sliced Sesame seeds, 1tbsp For the sauce: Hoisin sauce, 100ml Tomato sauce, 100ml Rice wine vinegar, 100ml Black bean sauce, 30ml A garlic clove, crushed
Rub the meat with metabolism-firing Chinese spice and the Asian rub; pop them in the fridge for 2hr. Place the ribs on a wire rack over a roasting tin, then smoke for 3hr at 110°C. Remove, and pour any cooking juices into a bowl, stirring in the sauce ingredients. Brush the ribs with this sauce, then heat a barbecue and grill ’em for 5min. Remove from the heat and sprinkle with the seeds and spring onions.