Chargrilled Ribs
Who can resist smoky, tender and finger-licking sticky ribs? Add a delicious Asian twist to it and your guests will not only be nibbling these ribs right down to the bone, there’s a good chance they’ll be fighting over the last piece.
Ingredients
Seasonings
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Knorr South East Asian Spice Paste 600g 50.0 g
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Black Pepper 100.0 g
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Gourmet Powder 35.0 g
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Golden Syrup 75.0 g
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LP Sauce 130.0 g
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Light Soy Sauce 30.0 g
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HP Sauce 50.0 g
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Leek, chopped 30.0 g
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Coriander, chopped 30.0 g
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Garlic, minced 130.0 g
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Celery, chopped 50.0 g
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Teriyaki Sauce 50.0 g
Chargrilled Ribs
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Spain Prime Ribs 2.0 kg
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Soda Powder 70.0 g
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Romaine Lettuce 200.0 g
Preparation
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Seasonings
- Mix well the seasonings and set aside.
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Chargrilled Ribs
- Chop the ribs into 10 pieces, add soda powder and marinate for 2 hours. Place under running water for 3 hours and strain dry, set aside.
- Marinate the ribs with seasonings for 6 hours, set aside.
- Preheat the oven to 100°C, roast marinated ribs for 15mins.
- Remove ribs and glaze it with rock sugar honey sauce, return it back to the oven and roast for another 3-5mins till golden brown.
- Dress romaine lettuce with tamarind sauce. Plate ribs and serve with lettuce.
