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Muu Yang - Barbecued Pork Spare Ribs

A recipe from the Good Food collection.


Muu Yang - Barbecued Pork Spare Ribs
Muu Yang - Barbecued Pork Spare Ribs
2–3 garlic cloves, chopped
1 tablespoon chopped coriander (cilantro) roots or ground coriander
6 tablespoons palm sugar
7 tablespoons plum sauce or tomato ketchup
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 teaspoon ground pepper
½ teaspoon ground star anise (optional)
900 g (2 lb) pork spare ribs, chopped into 13–15 cm (5–6 inch) long pieces (baby back, if possible—ask your butcher to prepare it) 


  1. USING a pestle and mortar or a small blender, pound or blend the garlic and coriander roots into a paste. In a large bowl, combine all the ingredients and rub the marinade all over the ribs with your fingers. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight.
  2. PREHEAT the oven to 180°C/350°F/Gas 4 or heat a barbecue or grill (broiler). If cooking in the oven, place the ribs with all the marinade in a baking dish. Bake for 45–60 minutes, basting several times during cooking. If barbecuing, put the ribs on the grill, cover and cook for 45 minutes, turning and basting a couple of times. If the ribs do not go sufficiently brown, grill (broil) them for 5 minutes on each side until well browned and slightly charred. If using a grill, line the grill tray with foil. Cook the pork, turning several times and brushing frequently with the remaining sauce, until the meat is cooked through and slightly charred.
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