Who doesn’t love pork ribs!
A delicious lip-smacking dish of sticky pork ribs packing a big punch of flavour, slow-cooked for a couple of hours in the camp oven. Finished off on the grill over the flames to get that amazing caramelisation on the pork fat and served up with steamed rice and Asian greens.
This is a great dish to pre-marinade at home to reduce the ingredients you take away camping, but also to maximise that flavour on the pork (12 hr marinade is best). This is the perfect time to utilise the good old snap lock bag, pre-marinade to pack and seal all that flavour in ready to cook (you can freeze if not eating right away to keep the esky cold).
Freshly cooked Asian greens with coriander finish the dish nicely adding the freshness you need to cut through the richness of the pork.
This can be cooked on the stove or in the camp oven.
- Pack of pork spare ribs (generally 8 to a pack)
- Small bulb of garlic peeled and left whole
- 2 long red chillies cut into rounds (this will give a nice chilli flavour and a bit of a kick. If you like hot add another)
- ½ cup honey
- ½ cup soy sauce
- ¼ cup oyster sauce
- ½ cup of water (add more as required if it reduces to much early on)
- 5cm knob of ginger
- 1 slice of orange peel
- Coriander root and stalk chopped (leaves for garnish)
- 2 star anise
- Jasmine rice
- 3 bunches of Chinese broccoli (gai lan)
- Place your pork spare ribs in a bowl and add chopped rounds of chilli, ginger sliced up into 2-3mm slices, star anise, slice of orange peel and your 6-8 whole garlic cloves
- Add soy sauce, honey and oyster sauce and give them a good mix so all the pork is well coated, place in a snap lock bag to marinate (12 hours is ideal)
- Once ready to cook place ribs in the camp oven, add your water to the snap lock bag and re seal, give a shake to get all the marinade into the camp oven.
- Nestle the camp oven in the side of the fire with the lid on so it will SLOW simmer for around an hour and a half. (this will vary depending on your fire and cooking speed, when really tender you're good to go)
- Cut your Asian greens up and place a billy of salted water on ready to cook.
- Minutes before you pull the pork off get your rice on - 2 cups of water to 1 cup of rice. (or a chef measure - if you have your index finger touching the top of the rice cover the rice to your first knuckle with water and you're good to go)
- Bring to the boil in a billy - as soon as it comes to the boil pull it right to the edge of the fire and stir once (you want the lightest of simmers) then put the lid on, check about 8-10 minutes later.
- When all the water is absorbed and the rice is soft get a fork in and fluff the rice up, put the lid back on and set aside.
- As your pork is caramelising put your Asian greens in to the boiling salted water to cook.
- To caramelize the pork, get a hot ember base going below your griddle. Gently place your ribs on as they will be soft and get some nice crispy caramelized colour on them.
- Using a fork smash up the soft garlic cloves in the sauce and reduce if a little thin (or add a little water if too thick). You want to have it to coating consistency.
- Add your pork back to the sauce so its fully coated.
- Serve rice with greens on the side, and top with the pork ribs, with a garnish of coriander leaves.