Whisky and cola glazed ribs with kimchi
No room for the dainty or faint hearted when it comes to ribs, this is strictly a roll up your sleeves cutlery-free situation. A perfect balance of sweet, sour, salty and savoury, and the ultimate in shared, finger-licking deliciousness.
Serves 2 as a meal and 6-8 as an appetiser
2 191682 Homestead Pork Split Rib racks (pork back ribs) about 1.2kg
500ml cola (6409 Coke Classic works well)
3 tablespoons kimchi, blitzed to a paste
20g fresh ginger, peeled and finely grated
2 tablespoons 28958 white miso paste
60ml 130563 S&W pure maple syrup
1 tablespoon 198186 Kikkoman tamari
1 teaspoon 55741 Caterers' Choice ground cinnamon
Extra Kimchi (see our Masterclass), coriander and lime wedges to serve
Heat oven to 160˚C (fan-forced). Lay the racks into a baking tray that fits them snuggly, meaty side up. Generously season with sea salt and freshly ground black pepper, cover with foil and seal tightly.
Put in the centre of the oven and roast until tender, approximately 1 hour, longer if they are very meaty.
To make the glaze, reduce the cola in a small saucepan over a medium heat to about 100ml. Mix together the cola reduction, whisky, kimchi paste, ginger, miso, maple syrup, tamari and cinnamon, until well combined. For extra heat, add in some sriracha or your favourite hot sauce to taste.
Remove ribs from the oven, chop into individual or double ribs, and toss in half the glaze to coat. To finish the ribs, grill in a medium high pan for a few minutes, basting with the glaze as you turn them, until they are glossy and slightly charred. Brush with
a final glaze and serve with kimchi, coriander and lime wedges.