- 2 kg pork short ribs
- Water or chicken stock, enough to cover
- For the marinade, mix:
- 6 garlic cloves, crushed
- 85 g fresh ginger, peeled and sliced
- ¼ cup honey
- 100 g dark brown sugar
- ½ cup soya sauce
- 3 T sweet chilli sauce
- 4 T smoky barbecue sauce (optional)
- 1 red bird’s-eye chilli, slit lengthways
- ½ t ground cinnamon ½ t
- 2 T sesame oil
- 1 cup warm water
- 2 lemons, juiced and zested
- For the butternut crisps:
- 1 butternut, peeled and thinly sliced
- 1 t ground cinnamon
- Sea salt, a pinch
- 3 T honey
- Olive oil, for drizzling
Cut the ribs into riblets and cook in salted water or stock for 10 minutes. Discard the water.
Pour the marinade over the riblets and bring to a boil. Reduce the heat and simmer for 10 minutes, or until cooked through, adding more stock or water if necessary. Transfer the riblets onto a greased baking tray.
Heat the oven’s grill to 230°C and grill the riblets for 5 minutes, taking care not to burn them. Use the remaining marinade as a dipping sauce and serve with the roasted butternut chips.
To make the butternut crisps, preheat the oven to 180°C and line a baking tray with greased baking paper. Place the butternut in a large pan, cover with warm water and bring to the boil. Cook the butternut for 2–3 minutes until just cooked. Drain and pat dry with kitchen paper. Place on the baking tray, sprinkle with the cinnamon and salt and drizzle with the honey and olive oil. Bake for 15 minutes, reduce the temperature to 140°C, and bake for a further 5–10 minutes until crispy. Cool slightly.