Robata grilled pork ribs with honey, soy and ginger

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.

First published in 2015
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Ingredients

Metric

Imperial

Soy sauce spray

Honey-soy-ginger sauce

To serve

Equipment

  • Barbecue
  • Cooking thermometer

Method

1
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
2
Preheat a barbecue
3
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
4
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
5
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

As head chef at the acclaimed Nobu for six years, Australian-born Scott Hallsworth has mastered the ins and outs of Japanese cuisine, which he now showcases in his fun, playful dishes at Freak Scene.

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