Orange Caramel BBQ Pork Ribs recipe

AUSTRALIAN chef Luke Mangan has signed on to be a food expert for news.com.au, and kicks it all off with this recipe.

bbq ribs

AUSTRALIAN chef Luke Mangan, owner of nine award-winning restaurants across Australia and Asia, consultant head chef for Virgin Australia and creator of the Luke Mangan range of cooking oils and spices, has just signed on to be a food expert for news.com.au!

From now on in, Luke will be sharing his best recipes and cooking tips with news.com.au readers, starting with these yummy ribs.

Orange Caramel BBQ Pork Ribs
Serves Six

Ingredients
1.2 kg Short Pork Spare Ribs
Sliced Julienne of spring onions for garnish

Marinade
2 cup fresh orange Juice
Zest of 2 oranges
2 cup chicken stock
10 tbsp red wine vinegar
8 tbsp caster sugar
8 tbsp Chinese wine or sherry
12 minced green spring onions
2 tbsp fresh grated ginger
2 tbsp soy sauce
2 tsp roasted and crushed Sichuan peppercorns
1 tsp sea salt
2 tsp cumin powder
Good pinch white pepper
4 Star Anise
6 chopped garlic cloves

Method
To make the marinade
Mix all ingredients together in a bowl and set aside.
Cut the ribs up into 1 bone portions.
Marinate ribs in prepared marinade for at least 4 hours.

To cook the ribs
Drain marinade from the ribs and strain into a pan.
Place the pan on the heat and begin to boil marinade gently to reduce, discarding the dry material in strainer.
Once the marinade has reduced by half, begin cooking the ribs on the BBQ.
Continually dip the ribs into the simmering marinade as you cook the ribs, letting the marinade continue to reduce down.

When ribs are almost cooked, the marinade should start to become very syrupy and thick.
Once the ribs are fully cooked, place on a serving plate.

Brush ribs with the remaining marinade.
Garnish with Julienne of spring onions

Enjoy!

More: BBQ pork recipes at Taste.com.au