
Succulent Spare Ribs
Ingredients:
Pork Spare Rib (2lb)
Spice Rub
Pink Salt (2 teaspoons)
Ground Black Pepper (1 teaspoon)
Ground Cumin (2 teaspoon)
Ground Coriander (4 teaspoons)
Ground Turmeric (1/2 teaspoon)
Marinade
Himalayan Heatwave (4 tablespoons)
Minced Ginger (1 tablespoon)
Minced Garlic (2 tablespoon)
Soy Sauce (2 tablespoon)
Step 1:
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.
Step 2:
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.
Step 3:
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.