- 1.5 kilo baby back ribs
- 2 liters of chicken stock
- a tbsp of five-spice powder
- 1/2 tbsp cardamom powder
- a cup of honey
- 2/3 cup hoisin sauce
- salt and pepper to taste
Procedure:
- Boil ribs in stock for 40 minutes or until tender. Air-dry.
- Combine the marinade/basting sauce: Combine 4 cups of stock (from cooking the ribs) with spices, honey and hoisin sauce. Simmer and reduce until liquid coats the back of a spoon. Season to taste.
- Marinate ribs in sauce for at least 2 hours saving any leftover for basting.
- Place ribs on a very hot gril and cook approximately 8 minutes per side. Continously basting with leftover marinade.
- Serve with mashed potatoes and buttered green beans and mushrooms.
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