Cambodian Pork Spare Ribs with Star Anise

Step 1

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.

Step 2

Steam the ribs for 20 minutes and allow to cool.

Step 3

Heat a skillet and toast the star anise pods.

Step 4

Add these and the garlic to a mortar and make a paste.

Step 5

Transfer the paste to a container, add the rest of the ingredients and mix well.

Step 6

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.

Step 7

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.

Step 8

Place on the grill or BBQ over medium heat and turn frequently, using the leftover marinade to baste the ribs.

Step 9

Serve immediately.