Made with our ‘Spicy BBQ Rub for Ribs & Chicken’
Spicy Dry Rub BBQ Ribs with Sticky Asian Style Glaze
Serves 4
Spicy, tangy and complex, these ribs are a fusion of the best flavours America and Asia have to offer.
Ingredients ribs
2 racks of ribs (about 1.5 kg), I prefer ribs with lots of meat, but any cut will do
2 tablespoons of Spicy BBQ Rub for Ribs & Chicken
1 tablespoon brown sugar
1 teaspoon salt
Ingredients glaze
1 ½ tablespoons garlic, crushed
1 ½ tablespoons ginger, grated
the juice of 1 lime
5 dried apricots, finely chopped
1 cup chicken stock
¼ cup soy sauce
¼ cup sweet Indonesian soy sauce (kecap manis)
¼ cup honey or 3 tablespoons brown sugar
1 tablespoon sesame seeds (optional)
1 tablespoon fresh chives, chopped (optional)
salt & pepper to taste once reduced
Preparation
- Take the ribs out of the fridge 45 minutes before preparation, so that it can reach room temperature.
- Mix the 2 tablespoons of Spicy BBQ Rub for Ribs & Chicken, brown sugar and salt and rub well into the meat and leave for an hour to marinate.
- Preheat oven to 150°C (302°F).
- Place ribs in a covered oven dish and bake for 2 ½ hours. Traditionally this dish is wrapped in foil, for various reasons we don’t recommend this.
- Remove the dish cover, turn up the heat to 225°C (437°F) and bake a further 15 minutes to reduce excess liquid and if necessary pour off any remaining liquid.
- Remove the dish from the oven and place the ribs on a board to settle.
- Combine the glaze ingredients in a pan and reduce at a high heat on the stove until you have a syrup like consistency.
- Remember to stir occasionally, more regularly as the liquid thickens.
- Spread the glaze over the ribs and either finish on the BBQ until the glaze has caramelised or in the oven for 15 minutes in an uncovered dish at 225°C (437°F).
- Garnish with sesame seeds and chives.
Serving ideas
Serve with baked potatoes, rice, french fries, salad or whatever you enjoy best.
