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Five-spice Barbecue Pork Ribs

This recipe for Five-spice Barbecue Pork Ribs comes from Leiths Meat Bible and has been reproduced courtesy of Leiths School of Food and Wine in London.

Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique. The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need . . . read more

Leiths School of Food and Wine

Leiths' reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations . . . read more

Ingredients for Five-spice Barbecue Pork Ribs

4 racks of baby back ribs
1 x 400g chopped tomatoes

For the marinade:
300ml pineapple juice
2 tablespoons tomato puree
Tablespoon peeled and grated fresh root ginger
3 tablespoons dark muscovado sugar
2 teaspoons five-spice powder
¼ teaspoon ground cayenne pepper
2 tablespoons dark soy sauce
¼ teaspoon salt

How to make Five-spice Barbecue Pork Ribs

  • Place the spare ribs in a non-corrosive dish or large plastic bag. Mix the marinade together. Pour over the ribs, then cover with cling film or seal the bag. Leave to marinate in the refrigerator for at lease 2 hours, or overnight
  • Heat the oven to 170°C / 325°F / Gas Mark 3
  • Transfer the spare ribs and marinade to a roasting pan, cover with foil and bake in the centre of the oven for 2 hours, or until tender.
  • Allow the ribs to cool in the marinade.
  • Remove the ribs from the marinade and set aside.
  • Place the marinade in a saucepan, add the chopped tomatoes with their juice and boil to reduce to a sauce.
  • Heat a barbecue or grill.
  • Brush the ribs gently with the sauce and grill until browned and slightly charred.

Serves 4

Leiths Meat Bible

Published with permission of Leiths School of Food and Wine

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