Master stock pork ribs with honey, soy and ginger dressing
- medium
- 4
- 4 hours
These sticky ribs from Scott Hallsworth are cooked in master stock, an impressive-sounding name for a secretly very simple stock. This recipe uses Amoy's dark soy sauce, so that the ribs have a beautiful burnished brown colour. The ribs can be cooked a day ahead - just leave them in the stock overnight and then barbecue on the day.
Ingredients
Metric
Imperial
- 1kg pork ribs, cut into large, individual pieces
- sesame seeds, black and white, toasted
- spring onions, thinly sliced
Master stock
- 1l water
- 400ml of dark soy sauce
- 10cm of kombu, 10cm in length
- 3 star anise, toasted
- 50ml of sake
- 50ml of mirin
- 2 spring onions
- 20g of fresh ginger
- 5 garlic cloves
- 1 cinnamon stick
- 1 dried red chilli
- 180g of dark brown sugar
Soy-mirin glaze
- 50ml of dark soy sauce
- 50ml of mirin
Honey-soy-ginger dressing
- 33g of honey, melted
- 65g of fresh ginger, grated using an oroshi grater
- 50g of lemon juice
- 20g of light soy sauce
Equipment
- Barbecue
- Cooking thermometer
Method
Add all the master stock ingredients to a pan and bring to a simmer. Cook for 1 hour
- 1l water
- 400ml of dark soy sauce
- 10cm of kombu, 10cm in length
- 3 star anise, toasted
- 50ml of sake
- 50ml of mirin
- 2 spring onions
- 20g of fresh ginger
- 5 garlic cloves
- 1 cinnamon stick
- 1 dried red chilli
- 180g of dark brown sugar
Add the pork ribs to the master stock
- 1kg pork ribs, cut into large, individual pieces
Cook at just below a simmer for 1 hour 30 minutes
Remove from the heat and let the ribs cool down in the master stock for at least an hour
Mix together the ingredients for the soy-mirin glaze
- 50ml of dark soy sauce
- 50ml of mirin
For the dressing, warm the honey gently, and then add in the remaining dressing ingredients and stir to combine
- 33g of honey, melted
- 65g of fresh ginger, grated using an oroshi grater
- 50g of lemon juice
- 20g of light soy sauce
Heat a salamander grill or charcoal barbecue until very hot
Cook the ribs on the barbecue or under the salamander and until coloured, about 2–3 minutes
Turn the ribs over and start to brush over some of the soy-mirin glaze. Continue brushing and turning the ribs until you have achieved a shiny glaze
Place the glazed ribs on a serving platter and dress with a generous amount of the dressing. Top with the freshly toasted black and white sesame seeds and spring onion
- sesame seeds, black and white, toasted
- spring onions, thinly sliced
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