This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

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

Ingredients

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

Method

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.