Robata, or robatayaki, is a Japanese cooking method where food is cooked over hot coals. In this mouth-watering barbecue recipe Scott Hallsworth serves up smoky grilled baby back ribs with a honey, soy and ginger glaze, using a spray bottle to baste the ribs throughout the cooking process to keep the meat succulent. A perfect sharing dish for a party or barbecue, this is best eaten by hand with any leftover sauce on the side for dipping.
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To begin, add the dashi, sugar, sake and kombu to a large saucepan and heat gently until it reaches 80°C. Add the ribs and cook for 40 minutes, taking care to maintain a constant temperature throughout. Remove the pan from the heat and leave the ribs to cool in the cooking liquor
100g of dark brown sugar
200ml of sake
1 sheet of kombu, 10cm in length
baby back ribs, (rack)
Preheat a barbecue
Mix the soy sauce and mirin together in a spray bottle and set to one side. Remove the ribs from the cooking liquor and pat dry with kitchen paper. Rub with a little oil, then place on the barbecue and cook until well glazed, spraying the ribs regularly during cooking to ensure an even glaze
150ml of mirin
200ml of dark soya sauce
For the honey-ginger sauce, whisk together all of the sauce ingredients until thoroughly combined. Pour into a serving dish and set aside until required
130g of honey, melted
55g of rice vinegar
45g of lemon juice
20g of pickled ginger, finely chopped
6g of garlic purée
40g of dark soya sauce, (dark)
15ml of water
Remove the pork from the barbecue and slice into individual rib pieces. Garnish with the sliced chilli, sesame seeds and lemon wedges and drizzle over a little of the sauce, serving the rest on the side
green chillies, (mild) thinly sliced
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