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Chargrilled Ribs

Chargrilled Ribs – - Recipe

Who can resist smoky, tender and finger-licking sticky ribs? Add a delicious Asian twist to it and your guests will not only be nibbling these ribs right down to the bone, there’s a good chance they’ll be fighting over the last piece.

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Ingredients

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Seasonings

  • Knorr South East Asian Spice Paste 600g 50.0 g
  • Knorr Chicken Seasoning Powder 1kg 50.0 g
  • Black Pepper 100.0 g
  • Gourmet Powder 35.0 g
  • Golden Syrup 75.0 g
  • LP Sauce 130.0 g
  • Light Soy Sauce 30.0 g
  • HP Sauce 50.0 g
  • Leek, chopped 30.0 g
  • Coriander, chopped 30.0 g
  • Garlic, minced 130.0 g
  • Celery, chopped 50.0 g
  • Teriyaki Sauce 50.0 g
  • Knorr Concentrated Chicken Stock 1kg 50.0 g

Chargrilled Ribs

  • Spain Prime Ribs 2.0 kg
  • Soda Powder 70.0 g
  • Romaine Lettuce 200.0 g

Who can resist smoky, tender and finger-licking sticky ribs? Add a delicious Asian twist to it and your guests will not only be nibbling these ribs right down to the bone, there’s a good chance they’ll be fighting over the last piece.

...

Preparation

  1. Seasonings

    • Mix well the seasonings and set aside.

  2. Chargrilled Ribs

    • Chop the ribs into 10 pieces, add soda powder and marinate for 2 hours. Place under running water for 3 hours and strain dry, set aside.
    • Marinate the ribs with seasonings for 6 hours, set aside.
    • Preheat the oven to 100°C, roast marinated ribs for 15mins.
    • Remove ribs and glaze it with rock sugar honey sauce, return it back to the oven and roast for another 3-5mins till golden brown.
    • Dress romaine lettuce with tamarind sauce. Plate ribs and serve with lettuce.
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