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    Heston's Asian-style ribs

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    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.

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