Ingredients
- 1 kg Pork ribs (baby back), cut into manageable sections
- 1 bottle Krish's Soy Caramel Magic Sauce (divided) Magic Sauce
- ½ cup Water or chicken stock (for initial cooking)
- 1 tbsp Paprika (optional rub)
- 1 tsp Salt (optional rub)
- ½ tsp Black pepper (optional rub)
- 1 tsp Onion powder (optional rub)
- For garnish Toasted sesame seeds
- For garnish Finely chopped cilantro or parsley
The secret to fall-off-the-bone ribs? Low and slow, then a high-heat glaze. Brush the Soy Caramel on the night before if you can — it acts as a brine that tenderises the meat and keeps it incredibly juicy.
Method
Pre-Cook the Ribs
For best results, brush the ribs with Soy Caramel sauce and refrigerate overnight — this tenderises the meat and keeps it juicy. Wrap ribs tightly in heavy-duty foil with the water or stock. Bake at 150°C (300°F) for 2.5-3 hours until very tender. Short on time? Use pre-cooked ribs from your butcher.
Glaze & Finish (Oven)
Increase oven to 200°C (400°F). Place pre-cooked ribs on a lined baking tray. Brush generously with Soy Caramel sauce. Bake for 15-20 minutes, flipping and re-glazing every 5 minutes until deeply caramelized and sticky.
Glaze & Finish (Grill Option)
Heat grill to medium-high. Place pre-cooked ribs directly on the grate. Grill for 10-15 minutes, flipping and brushing generously with sauce every 3-4 minutes. Watch carefully to prevent the caramel from burning.
Serve
Once the ribs are dark, glossy, and sticky, remove from heat. Sprinkle with toasted sesame seeds and chopped herbs. Serve immediately with extra sauce on the side for dipping!
KRISH'S SOY CARAMEL MAGIC SAUCE
The Heart of This Dish
A rich, glossy blend of caramelised soy and aromatic spices that transforms ribs into sticky, finger-licking perfection. Sweet, salty, and utterly addictive.