These delicious ribs are from our friends Campbell Brothers in Edinburgh. They are simmered gently in a mix of Ketjap Manis, soy, chili, ginger, treacle & garlic. Incorporating an asian aromatic base made with Chicken, pork and beef stock. Once the liquor is reduced it makes an awesome glaze. Our fresh corn can be eaten raw so a quick char on the grill is all that is needed.
Preparation: 20 Minutes
Cooking: 5 Minutes
Serves: 4 People
Campbell Brothers Baby Back Ribs, Soy Chili Glaze & Charred Sweetcorn
Ingredients
- 2 Shallots - chopped
- 2 Chillies - chopped
- 2 Garlic Cloves -chopped
- 50g Ginger - chopped
- 50 ml Worcestershire Sauce
- 50g Black Treacle
- 100g Ketchup
- 100g Ketjap Manis
- 150g Soft Brown Sugar
- 200g Essential Cuisine Master Stock
- 8 Litres Water
- 2 Racks of Campbell Brothers - Baby Back Ribs
- 4 Fresh Sweet Corn on the Cob
Method
Bring the water to the boil and stir in the stock base, add all the ingredients except the sugar and simmer gently for 1 hour till tender.
Remove the ribs and reduce the stock with the sugar by ¾
Blitz well in a blender and pass, then return to the pan and keep reducing until thick and sticky.
Re heat the ribs through the oven or on a BBQ basting with the glaze several times
Cut the fresh corn in to 3 pieces and char on the BBQ or Grill, you could use a blowtorch too.
Serve with a little of the glaze on the side as a dipping sauce.
