Recipe: BBQ Pork Ribs

Name: BBQ Pork Ribs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Ingredients: 2 tablespoons Chinese rice vinegar; 1 small glass of olive oil; 4 tablespoons light soy sauce; 1 tablespoon sesame oil; Fresh garnish: 1 or 2 ripe tomatoes per person, salt, freshly ground pepper, 1 good splash of basil-infused olive oil per tomato

By Dubarry 5/5 (2 reviews)

Recipe BBQ Pork Ribs - Chef recipe — Photo: Aftouch-cuisine

Prep 20 min

Cook 25 min

Total 45 min

Servings 3 serv.

For those beautiful almost-summer days, BBQ pork ribs. The marinade with soy sauce and rice vinegar is prepared a few hours ahead to really penetrate the meat. Allow 1 to 2 ribs per person to keep the pork tender. The grilled tomatoes, skin side first, soften nicely. Serve with a red Rioja.

Ingredients for 3 servings

Adjust for

servings

2 tablespoons Chinese rice vinegar
1 small glass of olive oil
4 tablespoons light soy sauce
1 tablespoon sesame oil
Fresh garnish: 1 or 2 ripe tomatoes per person, salt, freshly ground pepper, 1 good splash of basil-infused olive oil per tomato

Step-by-step directions

1 Prepare a few hours ahead for the marinade: mix the marinade ingredients with a spoon to get a well-blended raw sauce.

2 Cut the lightly salted ribs (the soy sauce is already quite salty, but pork benefits from being salted twice) into individual portions (1 or 2 per person, no more, to keep the meat tender) and arrange them in a dish so that the entire surface is covered in a single layer.

3 Coat the ribs well with the marinade, cover with plastic wrap and keep in the fridge for a few hours, turning the pieces from time to time.

4 Cut the tomatoes in half (see photo), optionally drain the water, salt the inside and let them rest upside down a little in advance (if the tomatoes are very ripe and have seen the sun, this is not necessary), flip them and drizzle with infused oil.

5 Grill the ribs on the BBQ without too much charring for meat cooked through at the center (the honey will darken the meat significantly but will protect it), turning once, occasionally brushing with the remaining marinade using a pastry brush.

6 Grill the tomatoes starting with the skin side to soften them.

7 Add pepper just before serving (alternative: add a few pinches of Espelette pepper to the marinade). I served this with a red Rioja. Long live BBQ!

Chef Patrick's Comment

What can I say? This recipe is perfect. Just a few suggestions for the accompaniment of these delicious ribs. Prepare on a platter some slices of fresh peeled pineapple with the core removed, add some cooked prunes cut in half and apple quarters next to it. 10 minutes before your ribs are done cooking, place your pineapple slices on the BBQ, then the apple quarters beside them and finally the prune halves (with small pieces of bacon if you wish). Cook these for 5 minutes on each side and arrange on the plate with the rib, then on the side of the plate the pineapple slice, the 2 apple slices placed on top and the prune half in the center (and the small grilled bacon piece).

Frequently asked questions

Can I replace rice vinegar with another type of vinegar?

White vinegar will break the marinade and cloud it. Choose apple cider vinegar for sweetness, or red wine vinegar instead. Adjust the quantity based on your preferred acidity level.

How do I prevent the ribs from burning too much on the BBQ with soy sauce?

Soy sauce browns quickly under heat. Start ribs on the cooler zone of the BBQ, then finish over hotter coals. Brush regularly with remaining marinade to protect the surface. Flip only once.

How long can I keep the ribs in the marinade in the fridge?

Maximum 24 hours in the container. Beyond that, the soy sauce starts to lightly cure the meat on the outside. For longer storage, freeze the ribs and marinade separately, then thaw 12 hours before cooking.