Barbecue Pork Soft Bones
Most of the barbecue pork ribs recipe out there uses the hard rib parts but have you tried using the soft bones part of the ribs where it has more fat and collagen content? If not then you better try it as it yields a better flavour and if you cook it properly you the soft bones even becomes softer you can even eat it as well.
Soft bones usually are the first choice for most Asians when they buy their ribs, it’s good with soups, stews and steamed food as it contains more collagen than the normal ribs making it tastier meal. I haven’t seen it on barbecues hence I was intrigued on how it will turn out, but unlike how barbecues are cooked the process here would be different as we will be baking it in very low heat to keep it moist and very tender.
- 1½ kg pork ribs soft bones section, cut into smaller sections
- freshly ground black pepper
- Season ribs with salt and freshly ground black pepper.
- Place in a baking sheet then cover it tightly with aluminium foil. Bake in a 135C preheated oven for 3½ hours. Then remove the aluminium foil cover.
- Prepare your basting sauce while the ribs cook. In a pan add oil then cook onions until soft.
- Add the cumin then cook for 30 seconds.
- Add the soy sauce, ketchup, Sriracha, brown sugar and cane vinegar, continue to cook for 2 minutes.
- Brush the ribs with the basting sauce then place ribs back into the oven on grill setting at 230C for 4-5 minutes until the sauce begins to bubble and caramelize. Remove from oven then serve.
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