Men's Health (Australia) - - A+ -


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.

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