These delicious ribs are simmered gently in a mix of Ketjap Manis, soy, chili, ginger, treacle & garlic. The fresh corn can be eaten raw so a quick char on the grill is all that is needed.
Serves 4
Prep time 20 min Cook time 5 min
- 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
1. 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.
2. Remove the ribs and reduce the stock with the sugar by ¾
3. Blitz well in a blender and pass, then return to the pan and keep reducing until thick and sticky.
4. Re heat the ribs through the oven or on a BBQ basting with the glaze several times
5. Cut the fresh corn in to 3 pieces and char on the BBQ or Grill, you could use a blowtorch too.
6. Serve with a little of the glaze on the side as a dipping sauce.
