serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 set baby back ribs
- lemon wedges, to serve
Marinade
- 1 tbsp chilli paste
- 1½ tbsp brown sugar
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp ras el hanout, ground cumin or ground coriander
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
Marinating time: 12 hours
Instructions
- Place marinade ingredients in a large bowl. Whisk together until well combined.
- Add ribs and and turn to coat evenly. Cover and chill in fridge for 12 hours.
- Preheat a barbecue hotplate. Cook ribs for 4–5 minutes each side, or until caramelised. Slice into pieces. Serve with lemon wedges.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
