Sticky Grilled Pork Ribs Marions Kitchen Recipes

STICKY GRILLED PORK RIBS | MARION'S KITCHEN

Steps:

• Step 1.Preheat the oven to 120°C/250°F.
• Step 2.Combine the hoisin, ketchup and chilli sauce in a large bowl. Reserve ¼ cup in a separate small bowl so you can baste the ribs as they grill later.
• Step 3.Add the pork ribs to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal to form a tight foil 'bag'. Cook in the preheated oven for 90 minutes.
• Step 4.Meanwhile, for the creamy Thai basil lime potato salad, cook the potatoes in boiling salted water for 25 minutes or until tender. Remove them from the water and allow to cool a little. Use a tea towel to hold each warm potato as you peel off the skin. Cut the peeled potatoes into chunky dice and place in a large bowl. Add the remaining salad ingredients and toss until well combined. Cover and store in the fridge until ready to serve.
• Step 5.Remove the ribs from the oven. Turn the oven up to 200°C/390°F.
• Step 6.Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Turn the ribs to coat them in the sauce that's accumulated in the bottom of the tray.
• Step 7.Heat a barbecue grill plate or frying pan over high heat. Brush the plate or frying pan with oil. Grill the pork ribs for 3-4 minutes each side, basting with the reserved marinade, or until just slightly charred. Transfer to a serving plate and serve with the creamy Thai basil lime potato salad.

EASY GRILLED STICKY RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.