Succulent Spare Ribs
Pork Spare Rib (2lb)
Pink Salt (2 teaspoons)
Ground Black Pepper (1 teaspoon)
Ground Cumin (2 teaspoon)
Ground Coriander (4 teaspoons)
Ground Turmeric (1/2 teaspoon)
Himalayan Heatwave (4 tablespoons)
Minced Ginger (1 tablespoon)
Minced Garlic (2 tablespoon)
Soy Sauce (2 tablespoon)
The first step requires steaming the ribs with ground spices. Blend your rub by mixing all the ground spices in a small bowl. Use your hands to rub and coat the ribs in the spice blend. Get your steamer ready with 2 quarts of water and heat on high. Once the water comes to a boil, lower the heat to medium to maintain a constant steam. Place the ribs on a rack, cover and steam for 45 minutes. Top up the water as needed.
Remove the ribs from the steamer and leave to cool for 10 minutes. Whilst cooling, prepare your marinade by mixing the garlic, ginger, soy sauce and Himalayan Heatwave in a small bowl. Use a brush or your hands to coat the ribs in the marinade. Grill the ribs over a flame, charcoal or in a broiler at high setting. Cook until the outside of the ribs begin to char. This ensures the marinade is caramelized and sticky.
Remove from heat and allow the ribs to sit for 3-5 minutes on a chopping board. Use a knife to cut between the rib bones and plate up. Garnish with fresh cilantro and a wedge of lemon. Add a pinch of fresh diced red chilies for an extra layer of heat.