BBQ peanut pork ribs
If peanut butter caramel sounds like something you’re more likely to drizzle over ice cream, think again. This elevates BBQ pork ribs to a whole new level – they’re best simply served with a citrussy slaw and rice
- Serves: 6 persons
- 2kg baby back pork ribs
- 8tbsp dark soy sauce
- 7tbsp tomato ketchup
- 4tbsp molasses or black treacle
- 2tbsp fish sauce
- 2limes, juiced to make 5 tbsp, plus wedges to serve
- 150g smooth peanut butter
- 2tsp Chinese five-spice
- 200g golden granulated sugar
Step 1First cook the ribs (this can be done a day ahead, with the ribs kept in the fridge until ready to finish). Put the ribs in a large wide pan or casserole with 2 tbsp soy sauce, 2 tbsp ketchup and 2 tbsp molasses. Add enough water to just cover the meat, then bring to the boil. Cover, reduce the heat and simmer for 50 minutes-1 hour or until the meat is tender and comes away from the bone easily when poked with a fork. Drain and cool, then pat dry.
Step 2Mix the remaining molasses, soy sauce and ketchup with the fish sauce, lime juice, peanut butter and five-spice in a jug with 150ml of just-boiled water.
Step 3Make a caramel by spreading the sugar evenly over the bottom of a wide, heavy-bottomed pan. Cook over a medium heat until the sugar begins to melt around the edges. When the syrup begins to turn to a pale amber colour, gently stir in towards the centre until all the sugar looks sticky. Continue, stirring occasionally, until the sugar is melted and looks like a dark maple syrup. Take off the heat and stir in the mixture from the jug. The caramel will splutter – if some hardens completely, put the pan back on a low heat and stir to melt back into a sauce.
Step 4Pour ½ the sauce over the ribs and leave to marinate for 30 minutes (or overnight, if you have time).
Step 5When ready to eat, heat the oven to 200C/ fan 180C/gas 6. Line a shallow baking tray with baking paper or foil, then tip on the saucy ribs. Space them apart and pour or brush the remaining sauce over the top (you might need to gently warm it to loosen). Cook, turning halfway, for 25-30 minutes or until the ribs are caramelised and the sauce is sticky. Serve with lime wedges to squeeze over.