Baby back ribs served

These delicious ribs are simmered gently in a mix of Ketjap Manis, soy, chili, ginger, treacle & garlic. The fresh corn can be eaten raw so a quick char on the grill is all that is needed.

Serves 4

Prep time 20 min Cook time 5 min

  • 2 Shallots – chopped
  • 2 Chillies – chopped
  • 2 Garlic Cloves -chopped
  • 50g Ginger – chopped
  • 50 ml Worcestershire Sauce
  • 50g Black Treacle
  • 100g Ketchup
  • 100g Ketjap Manis
  • 150g Soft Brown Sugar
  • 200g Essential Cuisine Master Stock
  • 8 Litres Water
  • 2 Racks of Campbell Brothers – Baby Back Ribs
  • 4 Fresh Sweet Corn on the Cob

1. Bring the water to the boil and stir in the stock base, add all the ingredients except the sugar and simmer gently for 1 hour till tender.

2. Remove the ribs and reduce the stock with the sugar by ¾

3. Blitz well in a blender and pass, then return to the pan and keep reducing until thick and sticky.

4. Re heat the ribs through the oven or on a BBQ basting with the glaze several times

5. Cut the fresh corn in to 3 pieces and char on the BBQ or Grill, you could use a blowtorch too.

6. Serve with a little of the glaze on the side as a dipping sauce.