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Spicy pineapple and hoisin barbecue ribs
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Prep Time:
10 minutes
Cook Time:
145 minutes
Total Time:
155 minutes
Finger-licking sticky pork ribs - no utensils required!
Ingredients:
  • 500ml (2 cups) hot water
  • 3 American pork rib racks
  • 125ml (1/2 cup) pineapple juice
  • 80ml (1/3 cup) Hoisin Sauce
  • 70g (1/3 cup, firmly packed) brown sugar
  • 42.00 gm soy sauce
  • 2 tsp Chinese five spice
  • 2 tsp Sriracha Hot Chili Sauce
Instructions:
  • In a small frying pan, mix pineapple juice, hoisin, sugar, soy sauce, five spice, and sriracha. Stir over low heat until sugar dissolves, about 5 minutes. Increase heat to high.
  • Bring to a vigorous simmer until the glaze thickens, stirring occasionally for 8-10 minutes. Preheat a covered barbecue to 180°C. Mix the water and 2 tablespoons of the glaze in a large roasting pan.
  • Coat the ribs and cover with foil. Cook in the center of a barbecue with the burners turned off beneath them and the side burners on low. Grill with the lid closed for 2 hours or until tender, turning halfway through.
  • After grilling, transfer the ribs to a baking tray. Preheat the grill on medium and brush the ribs with half of the remaining glaze.
  • Barbecue ribs on one side for 2-3 minutes until caramelized. Brush remaining glaze over and flip. Barbecue for another 2-3 minutes until charred and caramelized.
  • Place the ribs on a chopping board, cover with foil, and let rest for 5 minutes. Use a large sharp knife to cut between the ribs before serving.

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