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Sticky Honey Barbecued Ribs
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The spare ribs are best marinated a day ahead.
MAKE IT SHINE!
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kg american-style pork spareribs
Chinese barbecue sauce
fresh corn on the cob, , with husk intact
, sliced thinly (orange-coloured sweet potato)
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.
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.
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