Spiced BBQ pork ribs
- 900g pack Butcher's Selection Pork Rib Rack
- 1 tbsp grated ginger
- 1 tbsp garlic granules
- 75ml dark soy sauce
- 1 tsp maple syrup
- 2 tbsp sweet chilli sauce
- 75ml hoisin sauce
- 1 tsp 5-spice powder
- 1 lime, zest and juice of
- 1/2 tsp ground black pepper
Put the rib rack in a roasting tin. Mix all the other ingredients together, then use two-thirds of the mixture to coat the ribs. Cover and marinate in the fridge for at least 3 hours.
Take the meat out of the fridge and leave to sit for 30 minutes, to come back to room temperature. This will ensure it cooks evenly all the way through.
Meanwhile, pre-heat the oven to 180C/160C Fan/Gas 4. Cook the ribs in the tin for about 50 minutes, until cooked through.
Transfer to a barbecue over a high direct heat - or keep in the oven at 200C/180C Fan/Gas 6.
Cook for 10 minutes on the barbecue or in the oven, turning twice. Midway through, brush with the rest of the marinade and the juices from the tray. Cook until caramelised.