Barbequed Rack of Pork
This recipe for BBQed rack of pork presents ribs in a more unusual and spectacular way. The full rack is marinaded in an Asian spice mix, then cooked in a conventional oven for 30 minutes before being finished off on the BBQ
This way of cooking ribs makes it easier to manage them then cooking the individually - it also looks and tastes great.
As a starter portion or as part of a bigger BBQ meal, allow 3 ribs per person. As a full meal, you could allow double that, as it is very moreish! Adjust the marinade quantities accordingly...
2 racks of ribs - without any of the butchers marinade!
2 tablespoons each of ginger and garlic, chopped
1 teaspoon of chilli flakes, or one mild fresh chilli
2 tablespoons of soya (or tamari if wheat intolerant)
2 tablespoons of sesame oil)
1 tablespoon of olive oil (or vegetable oil)
Lots of ground black pepper and a sprinkle of salt
half the juice of a lime/lemon
2 teaspoons of good honey
Mix all the marinade ingredients together and then rub all over the pork.
Leave to sit for at least 30 minutes, but you can leave for several hours or overnight
Place on a rack in the oven (heated to 180). Cook for 30-40 minutes
Place on the BBQ and cook for a further 10-15 minutes, turning frequently until the meat is nicely caramelised.
Slice into individual ribs and serve