Baked Pork Ribs with Star Anise
Ribs are a favourite for many, and we are giving them a new flavour twist with the help of star anise. If you are new to the world of star anise, this is the recipe to try!
Recipe Tester Feedback: “These ribs are amazing – the colour is dark and you can almost taste them when you're putting them on the plate. They have a distinct flavour that's hard to beat. I had saved some for my husband's lunch the next day, but they didn't make it that far as he went back for seconds... and thirds!" - Sue
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes + overnight marinating time
Cooking Time 1 hour 15 minutes
Can be frozen
You will need:
steaming attachment, lower dish and upper tray
- pork ribs - 1kg, to fit in your steaming attachment
- water - 1kg, warm
- Meat rub:
- star anise - 1 tsp, ground
- pepper - 1 tsp, cracked, black
- Chinese 5 spice - 1/2 tsp
- garlic cloves - 2, peeled
- ginger - 2cm piece, peeled
- vegetable oil - 15g
- soy sauce - 50g (*ensure GF if required)
- honey - 100g
- brown sugar - 40g
- lime juice - 20g
- star anise - 8 pods, whole
- pepper - 1/2 tsp, cracked, black
- Put the pork ribs (1kg) into a dish and cover both sides with ground star anise (1 tsp), cracked black pepper (1 tsp) and Chinese five spice (1/2 tsp). Cover and refrigerate overnight.
- Add water (1kg) to the bowl. Move the ribs to the steaming attachment. You can use the lower dish and upper tray if you wish. Set the steaming attachment in place. Program 60 minutes / Steaming Temperature / Speed 2. Set the steaming attachment aside after steaming.
- Empty water from the bowl and dry it out.
- Add the peeled garlic cloves (2) and peeled ginger (2cm piece) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the vegetable oil (15g), soy sauce (50g), honey (100g), brown sugar (40g), lime juice (20g), whole star anise pods (8) and cracked black pepper (1/2 tsp) to the bowl. Program 8 minutes / 100C / Stirring Speed.
- Pour 3/4 of the marinade over the ribs.
- Fire up the BBQ.
- Flame grill the ribs for 2 minutes on each side, basting with the remaining marinade.
- Allow ribs to cool slightly before cutting along the meaty in-between part of the ribs, allowing the ribs to be in single serves.
- Transfer ribs to your serving dish or container for transport and cover with sauce. The ribs can be served warm or cold.
Make your own!
*Make your own Chinese five spice with the Chinese Five Spice recipe from The Spice Blends Bonus Issue.