Asian spice rubbed ribs with plum-ginger glaze
- For the Plum-Ginger glaze
- 3 tbsp canola oil
- 3 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 2 Thai chillis, seeded and finely chopped
- 55g finely chopped fresh ginger
- 2 tbsp good quality curry powder
- 1 tsp ground cinnamon
- 2 star anise
- 8 ripe purple plums, pitted and coarsely chopped * see Cook's Note
- 240ml plum juice
- 60ml hoisin sauce
- 30ml soy sauce
- 80g honey
- 55g light brown sugar
- 3 tbsp powdered ginger
- 240ml water
- For the ribs
- 900ml water
- 475ml soy sauce
- 70g coarsely chopped fresh ginger
- 1 tbsp whole black peppercorns
- 1 tbsp whole coriander seeds
- 1 tbsp whole black mustard seeds
- Salt and freshly ground black pepper
- Olive oil, for rubbing
- 2 racks St. Louis-style country ribs
- Asian Rub, recipe follows
- Green onions, thinly sliced
- For the Asian rub
- 8 tbsp Spanish paprika
- 2 tbsp dry mustard
- 2 tbsp ground star anise
- 2 tbsp ground ginger
- 1 1/2 tbsp ground black pepper
- 1 tbsp ground allspice
- 1 tbsp salt
- 1 tbsp ground red pepper flakes
1) Preheat griddle or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chillis, ginger, curry powder and cinnamon and cook for 2 mins. Add the remaining ingredients and 240ml of water. Cook until the sauce is reduced and thickened about 30 to 40 mins, stirring occasionally. Remove from heat and let cool slightly.
2) Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
3) Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
For the ribs:
1) Preheat griddle to medium-high heat and preheat oven to 210C/Gas 7.
2) Rub oil on both sides of the ribs. Then rub each rack with the Asian rub. Place racks onto preheated griddle and allow to cook only until griddle marks have been made.
3) Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 mins, basting every 15 mins.
4) Heat the griddle to high. Transfer the ribs to the griddle and griddle until the ribs are tender, about 45 mins longer, brushing with the glaze during the last 10 mins of cooking. Remove from the griddle and brush with more of the glaze. Slice into ribs and garnish with spring onions.
For the Asian rub:
1) Whisk all ingredients together.
* Chef's Note: If you cannot find ripe plums you can always use canned plums. If you cannot find plum juice you can always use cranberry juice.