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Greitai iškepami lipnūs ir aromatingi šonkauliukai

Quickly cooked sticky and flavoursome ribs

Number of servings: 2. Preparation time: cooking 30 30 min., baking 15 min.

Quickly baked, sticky and flavourful ribs are the perfect recipe for those who like to prepare their picnic food in advance at home, and then just toast it briefly on the fire in the open air, and then enjoy the meal after 15 minutes. These ribs are sweet and spicy, very aromatic and sticky.


  • 1 kg pork short ribs

For the marinade:

  • 4 garlic cloves
  • a small piece of ginger
  • 2 tablespoons honey
  • 2 tablespoons tomato paste
  • 4 tablespoons lime juice
  • 4 tablespoons toasted sesame oil
  • ¼ cup soy sauce
  • 0,5 tsp chilli
  • 0,5 tsp ground coriander seeds
  • 1 teaspoon Chinese five-spice blend

For serving:

  • chopped coriander leaves
  • chopped peanuts


Since ribs usually need to be grilled on indirect heat for an hour or more to be fully cooked and tasty, this time I thought I would shorten the preparation time a little. First, at home, I cut and cooked the ribs and then basted them with an Asian-style marinade, the recipe for which I found in a book called 'BBQ'. The ribs had time to marinate before we got ready and went to the picnic. We fired up our compact Cobb grill in the open air, browned the ribs and finished cooking them in 15-20 minutes. Everyone around was as hungry as locusts, so no one let me "play" for long and take a nice picture of these tasty ribs. You can sprinkle the ribs with chopped coriander and chopped peanuts before serving, and they go very well with the Hoisin sauce.

I cut a strip of ribs along each bone. I bring a pot of water to the boil, salt it and put the sliced ribs on to cook. I boil them over a low heat for about 30 minutes, until they are tender, but never overcooked or separated from the bones. When the ribs are cooked, I remove them from the pot.

I prepare the marinade for the ribs. I finely chop the garlic and ginger. I dissolve the honey in the soy sauce and lime juice, add the tomato paste and toasted sesame oil. I season the marinade with spices and pour it over the prepared ribs, which are still warm. Leave to marinate for at least 2 hours.

I place the ribs on a grill grate over medium heat and sear them on both sides. They finish cooking and brown in a good 15 minutes. Sprinkle the ribs with chopped coriander and roasted peanuts before serving them on a plate. Eat them dressed with Hoisin sauce.

Enjoy the ribs!

P.S.. Use the water in which the ribs were cooked to cook the soup, like broth.

Recipe source.

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