Heston Blumenthal's marinated Asian-style ribs recipe
Heston Blumenthal says: "brine your meat then stick it in this intense, zingy, sweet-sour marinade (that also doubles as the cooking liquor) and you’ll get exactly the sticky, gooey, ribs you’re after."
Ingredients
For the brine- 2 l water
- 200 g salt
- 900 g pork rack of loin ribs
- 210 g soy sauce
- 45 g rice vinegar
- 130 g golden caster sugar
- 30 g mirin rice wine
- 50 g orange juice
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 5 cloves garlic, finely chopped
- 0.75 tsp chilli flakes
- 100 g chicken stock
- 20 g ginger, finely chopped
- 1 sprinkling sesame seeds, toasted
- 1 bunch salad onions, finely sliced
Details
- Cuisine: Asian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 120 mins
- Cooking Time: 80 mins
- Serves: 6
Step-by-step
- For the brine: place 1 litre of the water in a pan and allow to come to a boil. Add the salt and whisk until fully dissolved. Remove from the heat and add a further 1 litre of water. Allow to cool completely.
- Place the brine in a container, add the ribs and place a lid on top. Place the ribs in the fridge for 1 hour.
- Meanwhile, mix together all of the marinade ingredients, except the ginger, and place in a bowl. Once the ribs have been brined, place them in the marinade (covered) and in the fridge for at least an hour.
- Transfer the ribs into a pan with the marinade, allow to come to a boil and reduce to a simmer. Cook for 1 hour or until tender. During the last 20 minutes of cooking, add the chopped ginger.
- Finish the ribs on a hot barbecue for 5–10 minutes, and brush regularly with the thickened marinade.
- Remove the ribs from the barbecue and sprinkle with the sesame seeds and salad onions before serving.
Recipe devised by Heston Blumenthal for Waitrose.com
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