1 kg pork ribs uncut; ⅔ cup orange juice; zest 1 orange; 1 tbsp lemon juice; 2 tbsp honey; 1 tbsp tamarind paste; 3 tbsp dark rice vinegar; 3 tbsp light soy sauce; 1 tbsp sesame oil; 1 tsp brown sugar; 1 tbsp corn flour; 2 dry chilli peppers; 1 tsp Chinese 5 spice; 1 tsp coriander; 2 cloves garlic; salt, black pepper
Baby Back Ribs with Chinese Barbecue Sauce
Mix the oil with the lemon juice, soy sauce, ground black pepper, coriander, and dried chillies and rub it into the ribs. Place the marinade and ribs in a plastic bag and leave over night. Prepare the glaze: simmer the juice, zest, honey, vinegar, garlic puree, sugar and 5 spice. Simmer stirring continuously for 15 minutes. Sieve and add the tamarind paste. Mix the corn flour with 3 tbsp water and add 2 tbsp of the mixture to the glaze in a thin stream, stirring continuously to thicken. Simmer for a couple more minutes until it thickens and season well. Place the ribs on a grill pan and cook for 10-15 minutes, turning twice. Brush with the glaze on both sides and cook for 20-30 minutes, turning and basting occasionally. Slice the ribs lengthways and serve with salad, celery and beer.