Prep 24 hrs
Cook 1 hr
The spare ribs are best marinated a day ahead.
- 1 1⁄2 kg american-style pork spareribs
- 1⁄4 cup Chinese barbecue sauce
- 2 tablespoons ketjap manis
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 1⁄3 cup honey
- 4 fresh corn on the cob, , with husk intact
- 1⁄4 cup milk
- 1 medium kumara, sliced thinly (orange-coloured sweet potato)
- 1 tablespoon olive oil
- Cut pork into 2-rib portions.
- Place the ribs in a large saucepan, cover with cold water; bring to the boil, simmer, uncovered for 10 minutes.
- Drain well.
- Combine the sauce, kecap manis, garlic, ginger and honey in a large dish.
- Add the ribs to the marinade, cover and refrigerate for several hours or overnight, turning occasionally.
- Meanwhile, peel the husks back from the corn, leaving them attached at the base; remove the silk, fold husks back over the corn.
- Place the corn in a large bowl, add the milk and enough cold water to cover; refrigerate for several hours or overnight.
- Drain the ribs from the marinade, reserve marinade.
- Drain the corn.
- Brush the kumara slices with the oil and barbecue the kumara and corn until tender.
- Barbecue the ribs until browned on both sides and cooked through.
- Transfer the marinade to a small saucepan, bring to the boil and boil, stirring occasionally, for about 5 minutes or until thickened.
- Serve the ribs and sauce with the corn and kumara.
- Marinated pork ribs suitable to freeze.
- Not suitable to microwave.
- COOK'S NOTE: Kecap manis is a thick sweet Indonesian soy sauce.