Orange, ginger and garlic pork ribs
(27 Nov 2015)

Orange, ginger and garlic pork ribs Expresso

Orange, ginger and garlic pork ribs

Recipe by Peter Ayub

Serves 4

 

 

For the ribs:

20 pork rib rack

2 bay leaves

3 Tbs salt

2 cinnamon sticks

3 star anise

2 garlic bulbs

Peel of two oranges

 

For the Basting sauce:

1 Tbs of finely grated fresh ginger

½ cup of orange marmalade

½ tsp ground cinnamon

½ tsp of salt

Juice of the 2 oranges (use the peeled oranges used for boiling the ribs)

2 Tbs of crushed fresh garlic

 

Put the ribs into large enough pot – add a couple of bay leaves, 3 tablespoons salt, 2 cinnamon sticks, 3 star anise, 2 bulbs of garlic roughly cut in half and smashed, Orange Peel of 2 oranges….fill pot with water – it must cover the ribs- bring to the boil – reduce to medium heat and cook with lid on until ribs are tender. This will take about 45 min of cooking. Once done, drain ribs from water and the seasoning bits – and allow to rest and cool.

Combine all the basting ingredients – it should not be too thick nor too runny – nice basting consistency

Now take your cooled ribs – season generously with salt and black pepper

Place onto the braai – over hot coals – give them a few minutes on each side – then start to baste each side with the basting sauce.

Keep going until your ribs are getting nice golden brown and “sticky like”

Serve immediately with bread

And you should have some reserve basting sauce left – you can just warm up and serve with ribs – for those who would like extra sauce.

 

 

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