INGREDIENTS
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Brine
4 L water
220 g salt
100 g honey
50 g brown sugar
½ head garlic, halved and bashed
3 bay leaves
12 g black peppercorns
10 g thyme
Few strips of lemon
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Spice Rub
3 g crushed Szechuan pepper
3 g crushed black pepper
3 g pink peppercorns
3 g toasted coriander seeds
0.5 g dried chili flakes
20 g toasted dried kibbled onion
1 tsp coarse sea salt
2 g smoked paprika
1 g cayenne pepper
1 long piece pork ribs
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Barbecue Sauce
4 g juniper berries
4 g cumin seeds
4 g fennel seeds
4 g coriander seeds
6 star anise
8 g crushed black peppercorns
5 cloves
Small piece cinnamon
400 g tomato ketchup
300 g vine tomatoes, chopped
15 g Worcestershire sauce
10 drops Tabasco
50 g white wine vinegar
100 g honey
20 g date syrup
1 tbsp mustard
6 g smoked paprika
4 g cayenne pepper
80 g fresh ginger, sliced
12 garlic cloves, split and crushed
8 g salt
Method
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Prepare Brine
Bring brine ingredients to a simmer, then remove from heat and cool completely.
Place ribs in brine for 12 hrs.
Remove and air-dry in the fridge for 2 hrs up to ½ day.
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Make Spice Rub
Toast and grind all spices.
Rub onto brined ribs and leave for 1 hr before marinating.
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Prepare Barbecue Sauce
Lightly toast all whole spices; place half in a muslin bag.
Combine all sauce ingredients in a pan, adding spice bag.
Simmer 90 mins, stirring regularly.
Remove spice bag, blend sauce until smooth, then pass through a fine sieve.
Marinade ribs in sauce for 4–6 hrs.
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Cook Ribs
Place ribs in marinade for 4–12 hrs before cooking.
Cook slowly over a barbecue until charred and fully cooked, turning continuously, for at least 45 mins.