Asian Szechuan BBQ ribs



4 portioner


For the braising liquid

  • 30g salt
  • 60g white caster sugar
  • 5g star anise
  • 5g Szechuan peppercorns, ground
  • 3g cinnamon stick
  • 3g green cardamom
  • 1g cloves
  • 1 full rack baby back pork ribs

To finish

  • 2g coriander seeds
  • 4g star anise
  • 15g Szechuan peppercorns
  • 2 tsp ground ginger
  • 30g sea salt
  • 50g Demerara sugar
  • Reserved, cooked baby back pork ribs


To braise the pork ribs, preheat the oven to 120C. Gently heat 1.5 litres water in a pan and add the salt, sugar and all the spices, stirring well to dissolve. Remove from the heat. Place the pork ribs into a baking tray and pour over the braising liquid. Seal tightly with aluminium foil and place in the oven to braise for 2.5 – 3.5 hours. The meat should be soft and yield to pressure but not falling off the bone. Remove from the oven and allow to cool in the braising liquid for an hour.

To finish, coarsely grind the coriander seeds, star anise and peppercorns using a pestle and mortar. Combine with the remaining ingredients, then rub the spice mix generously onto the cooked rib (the braising liquid can be discarded).

Chargrill the rack of ribs over coals of a preheated BBQ until caramelised and hot.