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