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Lemonade BBQ Pork Spare Ribs

Barbecue pork ribs are a melt-in-your-mouth comfort food, and Coal Cellar + Grill chef de partie Mark Dixon recommends marinating the meat in lemonade for at least 24 hours to keep it juicy, tender and flavoursome.

Sep 03, 2018, updated Sep 03, 2018

Serves 4

Ingredients

8 pork spare ribs

Marinade
1 litre lemonade
3 cracked star anise
3 garlic cloves
12 cracked fennel seeds
12 cracked white peppercorns
3 tbsp light soy sauce

Method

Combine marinade ingredients in a bowl.

Cover the ribs with marinade and place on a roasting tray. Drizzle excess marinade into the tray. Cover and refrigerate for 24 hours.

Place the roasting tray into a 180C pre-heated oven for one hour – this will help break down fat and bring ribs to a tender consistency while infusing the flavour.

Remove the ribs from the oven and refrigerate.

Pour the excess liquid from the roasting tray into a pan over medium heat until the marinade reduces to a sticky glaze.

Barbecue the ribs on a medium heat, turning and glazing as required.

Serve with a fresh salad of sliced Chinese cabbage, green apple, grated carrot and diced red chilli. Garnish with coriander.

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