Servings: 2 servings
Ingredients
- 1 rack pork ribs about 600 grams
- 3 cloves garlic
- 2 tablespoons ginger fresh, grated
- 2 tablespoons soy sauce or tamari
- 2 tablespoons fish sauce (nuoc mam), preferably with no added sugar
- 1 tablespoon sambal badjak (homemade)
- 0.5 tablespoon sambal oelek preferably with no added sugar
- Lemon juice
- White vinegar or apple cider vinegar, instead of lemon juice
- 1 tablespoon avocado oil or mild olive oil or high-oleic sunflower oil
Sambal Badjak Substitute
- Sambal oelek a little extra
- 0.5 teaspoon brown sugar (or brown erythritol for a sugar-free version)
- Liquid sweetener caramel-flavored, instead of brown sugar
Procédé
- Press the garlic, grate the ginger, and juice the lemon or lime (if using).3 cloves garlic, 2 tablespoons ginger, Lemon juice, White vinegar
- Mix the garlic, ginger, both types of sambal, tamarind paste (if using), soy sauce, and fish sauce to make a smooth marinade. If using hard tamarind pressed into a block, dissolve it in a tablespoon of hot water first.2 tablespoons soy sauce, 2 tablespoons fish sauce, 1 tablespoon sambal badjak, 0.5 tablespoon sambal oelek, 1 tablespoon avocado oil, Sambal oelek, 0.5 teaspoon brown sugar, Liquid sweetener
- Remove the membrane from the back of the rack of ribs. I usually do this by sliding a pair of large, sturdy kitchen shears all the way under the membrane on the back (the side with the large, flat bones) to start loosening it. A knife is often too thin and pointed to get good leverage. From there, you can usually pull it off by hand in one or two pieces.1 rack pork ribs
- For grilling, I then usually use the shears to cut the rack into four pieces of two or three ribs each. For the oven, two large pieces work very well too. This makes them a little easier to handle than a whole rack, and lets the marinade penetrate better.
- Coat the pieces with the marinade. Cover and refrigerate. Turn them occasionally and redistribute the marinade. Marinate for at least an hour, preferably longer, ideally overnight.
- Take the ribs out of the refrigerator about an hour ahead. Place in a saucepan with the marinade. Heat and simmer for about 45 minutes over low heat, just below a boil or with a small bubble rising now and then.
- Lift the pieces out of the saucepan with tongs. Let some of the steam escape and the pieces dry off.
- Place on the grill over high heat and turn several times. There may be some substantial flare-ups.
- Alternatively, place bone-side down in an ovenproof dish. Preferably use a dish fitted with a rack, so the heat can reach the ribs from underneath too.
- They will probably take less than 10 minutes on the grill, or about 7 to 8 minutes in the oven. The aim is a nice golden crust, not a burnt, black one. The ribs are already cooked, so there is no need to worry about that.
Notes
Don't throw away the marinade! It makes the perfect base for a delicious soup. Still too hot for soup? Freeze it as soon as it has cooled. Be sure to label it with the contents and date. Otherwise, you'll probably forget ;-) Speaking for myself here ;-)
Equipment: refrigerator, saucepan, grill or very hot oven (240 degrees), grater, garlic press, and if using the oven: an ovenproof dish, preferably with a rack inside.
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