Sichuan pork ribs with ginger and shallot relish
This dish has slowly evolved from a recipe given to me years
ago. It works best when the pork ribs are grilled in whole, large slabs, then
sliced to serve. Not only does this keep the meat succulent, but there is also
no better way to get everyone hankering for a juicy rib to chew.
Lay the slabs of pork ribs in a large shallow dish. Mix the
remaining ingredients in a bowl and pour the marinade over the ribs, making
sure they are evenly coated. Cover and chill the ribs overnight.
Make the relish. This can be made the day before you intend
to serve it, if you like. Heat the oil in a heavy pan, add the shallots and
cook them gently for 5 minutes. Add the garlic and ginger and cook for about 4
minutes more. Increase the heat and add all the remaining ingredients except
the coriander. Cover and simmer gently for 10 minutes until thickened. Tip into
a bowl and stir in the coriander. When completely cold, chill until needed.
Remove the ribs from the refrigerator 1 hour before cooking.
Prepare the barbecue. Remove the ribs from the marinade and pat them dry with
kitchen paper. Pour the marinade into a pan. Bring it to the boil on the stove,
then lower the heat and simmer for 3 minutes.
Once the flames have died down, carefully rake the hot coals
to one side and insert a large drip tray flat beside them. Position a lightly
oiled grill rack over the coals to heat. When the coals are hot, or with a
light coating of ash, lay the ribs over the coals and cook them for 3 minutes
on each side, then move over the drip tray. Cover with a lid or tented
heavy-duty foil and cook for a further 30-35 minutes, turning and basting
occasionally with the marinade, until the meat is tender and golden brown all
over.
If the ribs need crisping up due to the frequent basting,
move them quickly back over the coals. Stop basting with the marinade 5 minutes
before cooking time. Cut into single ribs to serve, with the relish.
Serves 4
4 pork rib slabs, each with
6 ribs, total weight about 2kg/4½ lb
40g/ 1 ½ oz/3 tbsp light muscovado sugar
3 garlic cloves, crushed
5cm/2in piece of fresh root ginger, finely grated
10ml/2 tsp Sichuan
peppercorns, finely crushed
2.5ml/ ½ tsp ground black pepper
5ml/1 tsp finely ground star anise
5ml/1 tsp Chinese five-spice powder
90ml/6 tbsp dark soy sauce
45ml/3 tbsp sunflower oil
15ml/1 tbsp sesame oil
For the relish
60ml/4 tbsp sunflower oil
300g/11oz banana shallots, finely chopped
9 garlic cloves, crushed
7.5cm/3in piece of fresh root ginger, finely grated
60ml/4 tbsp seasoned rice wine vinegar
45ml/3 tbsp sweet chili sauce
105ml/7 tbsp tomato ketchup
90ml/6 tbsp water
60ml/4 tbsp chopped fresh coriander (cilantro) leaves
salt |
