John Myers
Contents
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Ingredients
For the hot marinade:
- 15 g Ginger, finely chopped, fresh or frozen
- 3 medium-sized Cloves of garlic, fresh
- 3 small Chillies, red
- 100 g Spring roll sauce, sweet-sour-hot
- 5 tbsp Soy sauce, sweet
- 500 g Coconut water
- 500 g Water
- 20 g Chicken broth, Kraft bouillon
For the BBQ sauce:
- 60 g Tomato juice
- 4 tbsp Tomato paste
- 2 tbsp Soy sauce, sweet
- 5 tbsp Hot marinade, (after marinating)
- 1 tsp Smoke extract, liquid, (e.g. from Kostrowok)
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 2 tbsp Sunflower oil
- 1 pinch Nutmeg, freshly grated
- 1 pinch Cardamom powder
- 3 tbsp Honey, dark
- Pepper and salt to taste
Also:
- 1,5 liter Frying oil, fresh
Instructions
Preparation:
- Separate the fleshy ribs from each other, rinse well, put them in plenty of water so that they are all covered, cook for 5 minutes in a casserole with a lid. Discard the stock, rinse the ribs again, clean the pot. Put the ribs back in the pot.
2. Die Heißmarinade:
- Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh frozen goods and place in the saucepan. Cap the garlic cloves at both ends, peel them and press them into the saucepan using a garlic press. Wash the small, red chillies, cut diagonally into thin rings, leave the grains and discard the stem. Add the remaining ingredients for the hot marinade, mix well and simmer with the lid on for 60 minutes.
The honey BBQ sauce:
- In the meantime, mix all the ingredients for the BBQ sauce homogeneously in a smaller saucepan and keep them ready.
- Remove the cooked ribs from the broth and drain well. Heat the frying oil to 220 degrees. Add 5 tbsp of the hot marinade to the BBQ sauce and briefly bring the sauce to a simmer.
Show time:
- Brown the ribs in 4 portions (this takes about 10 seconds per portion). Drain briefly on paper towels and place on a serving dish. Drizzle the BBQ sauce over the ribs and serve warm.
