Cambodian Pork Spare Ribs with Star Anise
This pork spare ribs with star anise recipe makes a wonderfully aromatic Cambodian style of pork ribs that you can tuck into on their own, washed down with cold beers of course, or you can serve as one of a number of dishes as part of a Cambodian family feast.
Servings: 2
Calories: 832kcal
Equipment
Ingredients
- 500 g pork spare ribs should be 6 ribs
- 4 star anise pods
- 3 garlic cloves chopped
- 2 tbsp palm sugar
- 2 tbsp honey
- 4 tbsp light soy sauce
Instructions
- Cut the spare into 2 pieces of 3 ribs. Make an incision between each rib of around 4-5 cm, keeping the ribs together. If there is a significant amount of fat at the thick end of the ribs, score the fat to allow deeper penetration of the marinade.
- Steam the ribs for 20 minutes and allow to cool.
- Heat a skillet and toast the star anise pods.
- Add these and the garlic to a mortar and make a paste.
- Transfer the paste to a container, add the rest of the ingredients and mix well.
- Add the ribs and coat with the marinade. Marinade the ribs in the fridge for at least 3 hours and up to 24 hours for best results.
- As the ribs are cooked through already from the steaming, we just want to caramalise that marinade to get a glossy finish on the grill or BBQ.
- Place on the grill or BBQ over medium heat and turn frequently, using the leftover marinade to baste the ribs.
- Serve immediately.
Nutrition
Calories: 832kcal | Carbohydrates: 33g | Protein: 43g | Fat: 59g | Saturated Fat: 19g | Cholesterol: 200mg | Sodium: 2240mg | Potassium: 728mg | Fiber: 1g | Sugar: 26g | Vitamin C: 2mg | Calcium: 66mg | Iron: 4mg