Asian Szechuan BBQ Ribs
Serves 2
For the braising liquid
30g salt
60g white caster sugar
5g   star anise
5g   Szechuan peppercorns, ground
3g   cinnamon stick
3g   green cardamom
1g   cloves
1     full rack baby back pork ribs
To finish
2g     coriander seeds
4g     star anise
15g   Szechuan peppercorns
2 tsp ground ginger
30g   sea salt
50g   Demerara sugar
Reserved, cooked baby back pork ribs
To braise the pork ribs, preheat the oven to 120°C. Gently heat 1.5 litres water in a pan and add the salt, sugar and all the spices, stirring well to dissolve. Remove from the heat. Place the pork ribs into a baking tray and pour over the braising liquid. Seal tightly with aluminium foil and place in the oven to braise for 2.5 - 3.5 hours. The meat should be soft and yield to pressure but not falling off the bone. Remove from the oven and allow to cool in the braising liquid for an hour.
To finish, coarsely grind the coriander seeds, star anise and peppercorns using a pestle and mortar. Combine with the remaining ingredients, then rub the spice mix generously onto the cooked rib (the braising liquid can be discarded).
Chargrill the rack of ribs over coals of a preheated BBQ until caramelised and hot.
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