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BBQ chai glazed pork spare ribs

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5 minutes (plus marinating time)
20 minutes

8 - 10 lean pork belly rashers or spare ribs

½ cup cold chai tea, strong black
¼ tsp chilli powder
1 tsp fresh ginger

1 cup chai tea, strong black
½ cup brown sugar
1 orange, zested and juiced
4 star anise

To serve:
Roti bread
Steamed basmati rice

Cooking Instructions:

1. Cut pork rashers in half and place in a non-metallic shallow dish.

2. Pour over the combined marinade and marinate for 40 minutes or up to 24 hours refrigerated.

3. Remove pork from marinade and BBQ on a pre-heated BBQ grill plate 5 - 6 minutes each side.

4. Place glaze ingredients into a saucepan and stir over a medium heat until liquid boils.  Increase heat and boil rapidly until liquid is syrupy, stirring occasionally.

5. Brush glaze over ribs liberally and caramelise for 2 minutes on the BBQ being careful not to burn.

6. Serve pork with warm roti bread, basmati rice and salad.

Notes: when glazing pork on the BBQ it's best to cook marinated pork first then apply glaze.  This prevents the sugar burning and destroying delicate flavours.

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