• Course

    Main course

  • Category

    Meat

  • Cooking technique

    Indirect cooking,
    Slow-cooking,
    Smoking

  • Level

    Average


  • Advance preparation

    20 minutes

  • Preparation

    190 minutes

  • Total

    210 minutes

  • Amount

    4 persons

Big Green Egg Asian spare ribs

The flavour of the spare ribs is largely determined by the marinade. This sweet soy marinade is delicious for spare ribs. The added cider vinegar makes the meat even more tender. Please note that besides the advance preparation time an extra 8-24 hours is needed to marinate the meat.

 

INGREDIENTS

For the spare ribs

  • 2 racks of spare ribs
  • 4 tbsp five-spice powder
  • 2 spring onions
  • 1 tbsp sesame seeds

For the marinade

  • 2 cloves of garlic
  • 2 cm fresh ginger
  • ½ red chilli pepper
  • 1 cinnamon stick
  • 10 black peppercorns
  • 1 star anise
  • 3 cloves
  • 5 lime leaves (kaffir lime leaves)
  • 1 tbsp ground ginger
  • 100 ml peanut oil
  • 150 ml soy sauce
  • 150 ml sweet Indonesian soy sauce
  • 75 ml cider vinegar

For the glaze

  • 150 ml soy sauce
  • 150 ml sweet Indonesian soy sauce
  • 50 ml cider vinegar
  • 50 ml peanut oil
  • 2 full tbsp apple syrup

PREPARATION IN ADVANCE

  1. Remove the membrane from the concave side of the ribs by sliding a thin knife between the membrane and the ribs. Loosen the membrane and pull it off by hand. Do the same with the second rib. Sprinkle the spare ribs on both sides with the five-spice powder and press the spices into the meat.
  2. Peel the garlic and chop the cloves coarsely for the marinade. Cut the ginger into slices and the chilli pepper into rings. Break the cinnamon stick in half and lightly bruise the black peppercorns. Mix together all ingredients for the marinade.
  3. Place the spare ribs in a Rectangular Drip Pan and pour over the marinade. Cover the dish and leave the ribs to marinate in the refrigerator for 8-24 hours. Turn the ribs every now and then, spooning the marinade over the meat each time. You can also marinate the ribs in a sealable bag.

PREPARATION

  1. Ignite the charcoal in the Big Green Egg and heat to 125°C. Soak a handful of Apple Wood Chips in water.
  2. Scatter the soaked Wood Chips over the glowing charcoal. Place the convEGGtor in the EGG and put the Rectangular Drip Pan on top. Place the grid in the EGG and place the Ribs and Roasting Rack on top of this. Put the spare ribs in the rack and close the lid of the EGG. Bring the temperature back to 125°C and leave the spare ribs to cook for 2.5 hours.
  3. Heat the EGG to 140°C and leave the ribs to cook further at this higher temperature for about 20 minutes. Meanwhile, mix the ingredients for the glaze in the Cast Iron Sauce Pot and place this at the side of the grid. Stir occasionally so that the ingredients are thoroughly mixed.
  4. Glaze the meat side of the spare ribs and leave to cook for a further 10 minutes. Glaze a second time and leave to cook for another 10 minutes. Meanwhile, cut the spring onions into rings.
  5. Remove the spare ribs from the EGG and glaze for a final time. Sprinkle the ribs with the spring onions and sesame seeds. The ribs may look quite dark due to the marinade, but this will not detract from the flavour in any way. Enjoy!

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