Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
BBQ Chai Glazed Pork Spare Ribs
Tip: When glazing pork on the BBQ it’s best to cook marinated pork first then apply glaze. This prevents the sugars in the glaze burning too quickly. Courtesy of Australian Pork
- 8-10 lean Scottsdale Pork spare ribs
Marinade:
- ½ cup cold Chai tea, strong black
- ¼ teaspoon chilli powder
- 1 teaspoon fresh ginger
Glaze:
- 1 cup Chai tea, strong black
- ½ cup brown sugar
- 1 orange, zested and juiced
- 4 star anise
To serve:
- Roti bread
- Steamed basmati rice
Method
- Cut pork rashers in half and place in a non-metallic shallow dish.
- Pour over the combined marinade and marinate for 40 minutes or up to 24 hours refrigerated.
- Remove pork from marinade and BBQ on a preheated BBQ grill plate for 5-6 minutes each side.
- Place glaze ingredients into a saucepan and stir over a medium heat until liquid boils. Increase heat and boil rapidly until liquid is syrupy, stirring occasionally.
- Brush glaze over ribs liberally and caramelise for 2 minutes on the BBQ being careful not to burn.
- Serve pork with warm Roti bread, basmati rice and salad
