So good, it may as well be kosher.
Ingredients
- 4 - 6 racks of pork ribs. (the ones that come in racks, not the fatty ones)
- 3 - 4 bottles of Ayam Plum sauce (must be 'Ayam' brand - other brands are really different tasting)
- A little bit of thick soy sauce (a couple of splashes.)
- A little bit of sweet sherry - about 1/3 of an cups full.
- 1 tablespoon cooking oil
- 1 tablespoon sesame oil.
- 1 - 3 cloves of crushed garlic - or one huge heaped teaspoon crushed garlic in a jar.
- 1 teaspoon of crushed ginger from a jar.
- 2 tablespoons of 'hoisin' sauce.
What to do - part 1
- Cut each rib bone into its own piece.
- put cold water into a huge pot.
- put the separated ribs into the pot.
- put the pot on the stove on a really low heat.
- the water should only get very warm - if it is too hot to put your hand in the water, then it is too hot.
- let the ribs SLOWLY SLOWLY SLOWLY cook in the pot and they will remain very soft, but cook all the meat on each bone.
- it is important to keep the ribs meat very soft.
- pour all the plum sauce into a bowl (because it comes out of the bottle too slowly)
- in a smaller saucepan, put in the two oils and let it get really hot.
- then put the garlic and ginger in and stir the sizzling bits.
- put the thick soy sauce in.
- put the sherry in
- stir a bit
- pour all the plum sauce into the saucepan.
- pour the hoisin sauce in
- mix while it boils.
- let it bubble for about 5 minutes while mixing it.
- when the ribs are cooked through (but still very soft) take it off the stove and pour all the water out, but leave the ribs in the pot.
- pour all the hot sauce into the pot and give it a good shaking to get all the ribs covered in sauce.
- leave it for a few hours but every now and then give it another good shaking.
What to do - part 2 (the sequel) cooking time
- before you turn the BBQ on, spray it with canola oil, or ‘Pure And Simple’ because the sauce is very sugary and it will stick to the plates.
- put the BBQ on very very very hot. Let it heat up for a long time.
put the ribs on the plate side of the BBQ (leaving left over sauce in the pot) to get them to sizzle so the initial drips don’t go into the grills. - after a minute or so, put the ribs onto the grill, tossing and turning all the time.
- after about 5 - 10 minutes it will start to look a little burnt, but it is not. It is just the sugars in the sauce cooking.
- pour the rest of the sauce onto the cooking ribs and toss and turn like a crazy man. This makes it interesting for the onlookers when the sauce catches on fire. You will look very impressive, and it will prompt someone to bring you a drink. :)
- don’t cook for too long. Remember that the ribs are already cooked, you just want to cook/singe the sauce.
Things to do tomorrow
- The BBQ will be very very dirty after this so need to leave it on for a while to crisp up the sauce remnants.
- Ribs taste even better when left over night in the fridge.
- They are very yummy when cold too.
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