BBQ Salted Caramel Ribs
Summer was made (I think) for BBQ's, Beer, Wine and general relaxation. But you get a little board of the usual suspects on the grill. But, behold! We have created something a little tastier for you to chomp on.
2kg Pork Ribs (or vegan alternative)
Funky Nut Salted Caramel
2 teaspoons cayenne pepper
1 teaspoon smoked paprika
1/4 teaspoon Chinese five-spice seasoning
1/2 teaspoon pepper
100ml soy sauce
100ml pineapple juice
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
6 cloves garlic, smashed
30ml dijon mustard
Water if needed.
What to do:
1. Preheat the oven to 350°F. Combine the cayenne, paprika, Chinese five spice and pepper in a small bowl. Rub the mixture all over the ribs and place the ribs meat side down in deep baking sheet or roasting pan. Sometimes I like to use foil to prop the ribs up so they steam better.
2. Add the Caramel sauce to a small pan and gently warm. When soft remove the pot away from the heat. Slowly add soy sauce, pineapple juice, rice wine vinegar and 2 tablespoons hoisin sauce. The caramel will harden, but this is okay.
3. Return the pot to medium-low heat and simmer until the caramel has melted. Once the caramel has melted add the garlic and dijon mustard. Simmer the sauce for 5 or so minutes longer or until it has reduced slightly.
4. Pour the sauce over the ribs. Add the water. Cover the ribs tightly with foil and place in the preheated oven. Bake for 3 1/2 hours, basting the ribs half way through. If too much liquid has evaporated add another a cup of water.
5. Once the ribs are done cooking, remove them from the oven and carefully remove them from the baking sheet. Strain the remaining liquid through a strainer that has been set over a medium size sauce pot. Place the pot over high heat and bring to a boil. Reduce the heat and simmer about 10 minutes or until the sauce had reduce to about half.
6. Preheat the grill to medium heat. Rub the ribs with the caramel sauce. Place the ribs meat side down on the grill. Grill for no longer than 5-8 minutes, watching closely to make sure the sugars are not caramelizing too quickly and burning.
7. Remove from the grill and place on a serving tray. Sprinkle on the sesame seeds and the remaining cilantro. Serve with the additional sauce and sriracha if desired.
NOTE: Ribs can be baked ahead of time through Step 7. Refrigerate for up to a day.
Why not replace the ribs with your favourite vegan option?