Kitchen HQ Honey soy ribs

READY F OR RIBS? Get your fin­gers sticky with these honey, honey soy and gin­ger ribs ri

Woman’s Day (Australia) - - Contents -

STOCK In a large pan, put 1 whole gar­lic bulb cut in half, 6 spring onions, 1 large knob gin­ger cut into chunks, 1 halved long red chilli, 10cm piece kombu, 1 halved brown onion, 500ml soy sauce, 5 litres wa­ter. Bring to the boil. Sim­mer 2 hours, skim­ming off scum that comes to the sur­face. Re­move from heat, cool. Rinse 1kg pork ribs (cut into 7-8 racks), pat dry. Place ribs in stock and sim­mer on medi­umhigh 90 min­utes. When done, the meat will fall away from the bone. Re­move pan from heat and let ribs cool in stock. Use a slot­ted spoon to trans­fer ribs to a bowl. Re­frig­er­ate 2 hours. Strain stock into a con­tainer and chill in the fridge un­til needed. GLAZES In a spray bot­tle, mix 50ml dark soy sauce and 50ml mirin. In a small bowl, mix 160ml honey, 35g grated gin­ger, 1 tbsp dark soy sauce and 25g le­mon juice. Lightly oil ribs and place on hot bar­bie. Cook un­til they get a lit­tle colour, spray­ing with soy and mirin glaze every 30-40 sec­onds. When shiny, hot and smelling good, re­move ribs and drench in honey, gin­ger and soy glaze. Scat­ter with sesame seeds, ½ sliced red onion and ½ finely sliced green chilli. Now get dirty!

Edited ex­tract from Junk Food Ja­pan by Scott Hallsworth (Blooms­bury, $52.99)

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