Five-Spice Honey & Tamarind Pork Spare Ribs

BBQ Recipes, Pork

noodle salad Place noodles in large heatproof bowl; cover with boiling water. Stand until tender; drain. Rinse under cold water; drain. Meanwhile, cook vegetables on heated oiled barbecue until browned lightly and tender. Place noodles and vegetables in large bowl with oil, juice and coriander; toss gently to combine.

nutritional count per serving 26.8g total fat (8.2g saturated fat); 3102kJ (742 cal); 45.2g carbohydrate; 72.5g protein; 3.4g fibre

Baby pak choy is very similar to baby buk choy, only it has pale green stems, rather than white, and has a flatter, spoon-shaped leaf, whereas the leaves of baby buk choy have more crinkles in them. They are cooked in the same way and are interchangeable in recipes.

  • Prep Time:1 hour
  • Cooking Time:1 hour (+ refrigeration)
  • Serves:4
  • 2kg (4 pounds) racks american-style pork spare ribs
  • ²⁄³ cup (160ml) chinese cooking wine
  • ¹⁄³ cup (80ml) light soy sauce
  • ¹⁄³ cup (75g) firmly packed light brown sugar
  • 2 tablespoons thick tamarind concentrate
  • 2 tablespoons honey
  • 1 tablespoon peanut oil
  • 1 tablespoon five-spice powder
  • 2 fresh small red thai (serrano) chillies, chopped finely
  • 2 cloves garlic, crushed
  • 5cm (1-inch) piece fresh ginger (10g), grated

Noodle Salad

  • 125g (4 ounces) dried rice stick noodles
  • 300g (10 ounces) baby pak choy, quartered
  • 125g (4 ounces) baby corn, halved lengthways
  • 1 medium red capsicum (bell pepper) (200g), sliced thickly
  • 1 tablespoon peanut oil
  • 1 tablespoon lime juice
  • 1 cup loosely packed fresh coriander (cilantro) leaves
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Barbeques Galore