In a true Hong Kong C9 manner, nothing excites me more than things going ON SALE!
So, you can imagine the happiness and joy when I saw packs of baby back pork ribs at HK$56.90 each in frozen meat section of Wellcome supermarket (Wellcome doesn't pay me to say this).
Now what do I do with this baby?
Oh! The boots and down feather jackets are out in the streets of Hong Kong?
Time to get the oven going then.
BBQ baby back pork ribs, baby!
Smoky, sweet, sticky, savory, tender & juicy finger licking ribs - very easy to make too!
(best if to be made the day before serving)
1 rack of baby back ribs - peel thin layer of silver/white skin off the back.
The day before - Dry rub
2 cloves garlic
1 tsp ground coriander seeds
2 tsp salt
1 tsp paprika
Mash garlic and shallot into a paste.
Rub ribs well and let it marinate overnight in the fridge.
The day you're serving, preheat oven to 175C.
Place ribs onto casserole with wire rack (lots of fat will render), cover with foil.
Grill for 1 - 1.5 hours (until tender).
Add each ingredient bit by bit & mix until you achieve balance between sweet, tangy and savory.
Yes, you may complain about how this "recipe" has no quantity and ratio.
Crank up the oven to 250C. Slather sauce onto ribs, broil on top rack of the oven - or charcoal grill if you're having BBQ outside - (back first and then front) until beautifully caramelized.
Slather more sauce on them ribs, and serve.
Don't use utensils, get ready to lick fingers.