Master stock pork ribs with honey, soy and ginger dressing

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.

First published in 2024

Ingredients

Metric

Imperial

Master stock

Soy-mirin glaze

Honey-soy-ginger dressing

Equipment

  • Barbecue
  • Cooking thermometer

Method

1

Add all the master stock ingredients to a pan and bring to a simmer. Cook for 1 hour

2

Add the pork ribs to the master stock

  • 1kg pork ribs, cut into large, individual pieces
3

Cook at just below a simmer for 1 hour 30 minutes

4

Remove from the heat and let the ribs cool down in the master stock for at least an hour

5

Mix together the ingredients for the soy-mirin glaze

6

For the dressing, warm the honey gently, and then add in the remaining dressing ingredients and stir to combine

7

Heat a salamander grill or charcoal barbecue until very hot

8

Cook the ribs on the barbecue or under the salamander and until coloured, about 2–3 minutes

9

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

10

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

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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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