Mark McEwan: These sweet and salty barbecue ribs have bite
Every Saturday, Chef Mark McEwan, one of Canada’s most celebrated chefs, serves up everything you need for a special weekend meal, including a recipe and expert at-home cooking tips.
This is a very easy recipe, steamed in all the goodness then finished on the barbecue. Hong Kong dishes tends to be sweet, sticky, salty and deep in flavour. The soy sauce adds that edge, although we evolved to Japanese soy as it cooks out smoother. I’d start with a spicy cucumber salad and serve the ribs with very cold Chinese beer.
1. When cooking ribs, use only moderate heat and cook until just tender. As the ribs sit, they will continue to soften.
2. Lacquer the ribs generously and evenly with sauce, turning often.
3. You could choose to marinate the ribs before cooking them, but leaving them in their marinade after cooking keeps the meat moist and intensifies the flavour.
Hong Kong-Style Ribs
4 racks pork side ribs, about 1 1/2 lbs (750 g) each
2 cans (16 oz/650 mL) Sapporo
1/2 cup (125 mL) light Japanese soy sauce
1/2 cup (125 mL) rice wine vinegar
1/2 cup (125 mL) maple syrup
1/2 cup (125 mL) barbecue sauce
2 bay leaves
1 tbsp (15 mL) cracked black pepper
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) sambal oelek
1/2 lemon, sliced