- serves 2-4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 set baby back ribs
- lemon wedges, to serve
Marinade
- 1 tbsp chilli paste
- 1½ tbsp brown sugar
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp ras el hanout, ground cumin or ground coriander
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
Marinating time: 12 hours
Instructions
- Place marinade ingredients in a large bowl. Whisk together until well combined.
- Add ribs and and turn to coat evenly. Cover and chill in fridge for 12 hours.
- Preheat a barbecue hotplate. Cook ribs for 4–5 minutes each side, or until caramelised. Slice into pieces. Serve with lemon wedges.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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