How to Cook St Louis Pork Ribs with Teriyaki & Ginger

  • Cook time
  • Difficulty easy
  • Serves 2+
pork ribs with teriyaki and ginger

Ingredients

  • RIBS
  • 1 x 1kg Farmison & Co St Louis Pork Ribs
  • 5g sea salt
  • 100ml teriyaki sauce
  • 30ml ice wine vinegar
  • 50ml honey
  • 1 clove garlic peeled
  • 15g ginger paste
  • SALAD
  • 1 x red chili finely diced
  • 4 x spring onion finely diced
  • 1 x red pepper finely diced
  • 2 x limes, one of them juiced
  • 2 x heads pak choi blanched in boiling salted water for a few seconds & plunged into ice cold water
  • 5ml honey
  • 5ml peanut oil (or light olive oil)
  • A few basil or coriander leaves
  1. Mix together the salt, 75 ml teriyaki sauce, vinegar, honey, ginger & garlic
  2. Massage this mixture into the pork ribs to fully cover
  3. Wrap tightly in tin foil and chill overnight

To Roast or Barbecue

  1. Preheat your oven or barbecue to 130ºc temperature
  2. Choose a heavy based roasting tray, ideally with deep sides and handles for easy movement
  3. Place the wrapped ribs directly onto the cool side of the barbecue or in the centre of the oven and cook for 3 hours, maintaining a constant temperature
  4. When the meat is tender, remove from foil. Test by piercing with a skewer, which will twist easily when cooked
  5. Place back onto the roasting tray or directly onto barbecue, brush with remaining sauce and cook for a further 5 minutes until rich and caramelized

To Serve

  1. Mix together the oil, honey and lime
  2. Add the spring onion, chilli and peppers to the lime dressing
  3. Toss in a bowl with the dressing, pak choi and herbs
  4. Serve the salad alongside the ribs and an extra squeeze of lime juice