Heston's Asian-style ribs

‘Brine your meat then stick it in this intense, zingy, sweet-sour marinade (that also doubles as the cooking liquor) and you’ll get exactly the sticky, gooey, ribs you’re after.’ Heston Blumenthal

Serves: 4-6 sharing


For the brine:

2 litres water
200g salt
2 packs essential Waitrose British Pork Rack Of Loin Ribs

For the marinade:

210g soy sauce
45g rice vinegar
130g golden caster sugar
30g mirin rice wine
50g orange juice
1 tbsp lime juice
1 tbsp lemon juice
5 cloves garlic, finely chopped
3⁄4 tsp chilli flakes
100g Heston from Waitrose Chicken Stock
20g ginger, finely chopped

To finish:

Sesame seeds, toasted
Salad onions, finely sliced


1. For the brine: place 1 litre of the water in a pan and allow to come to a boil. Add the salt and whisk until fully dissolved. Remove from the heat and add a further 1 litre of water. Allow to cool completely.

2. Place the brine in a container, add the ribs and place a lid on top. Place the ribs in the fridge for 1 hour.

3. Meanwhile, mix together all of the marinade ingredients, except the ginger, and place in a bowl. Once the ribs have been brined, place them in the marinade (covered) and in the fridge for at least an hour.

4. Transfer the ribs into a pan with the marinade, allow to come to a boil and reduce to a simmer. Cook for 1 hour or until tender. During the last 20 minutes of cooking, add the chopped ginger.

5. Finish the ribs on a hot barbecue for 5–10 minutes, and brush regularly with the thickened marinade. Remove the ribs from the barbecue and sprinkle with the sesame seeds and salad onions before serving.