Serves: 4-6 sharing
Preparation time: 2 hour 20 minutes
Cooking time: 1 hour 10 minutes
For the brine:
2 litres (31/2 pints) water
200g (7oz) salt
1kg (21/4lb) pork rack of loin ribs
For the marinade:
210g (71/4oz) soy sauce
45g (11/2oz) rice vinegar
130g (41/2oz) golden caster sugar
30g (11/4oz) rice wine
50g (2oz) orange juice
1 tbsp lime juice
1 tbsp lemon juice
5 cloves garlic, finely chopped
3⁄4 tsp chilli flakes
100ml (31/2floz) chicken stock
20g (3/4oz) ginger, finely chopped
Sesame seeds and toasted salad onions, finely sliced
1 For the brine: place 1 litre of the water in a pan and allow to come to a boil. Add the salt and whisk until fully dissolved. Remove from the heat and add a further 1 litre of water. Allow to cool completely.
2 Place the brine in a container, add the ribs and place a lid on top. Place the ribs in the fridge for 1 hour.
3 Meanwhile, mix together all of the marinade ingredients, except the ginger, and place in a bowl. Once the ribs have been brined, place them in the marinade (covered) and in the fridge for at least an hour.
4 Transfer the ribs into a pan with the marinade, allow to come to a boil and reduce to a simmer. Cook for 1 hour or until tender. During the last 20 minutes of cooking, add the chopped ginger.
5 Finish the ribs on a hot barbecue for 5-10 minutes, and brush regularly with the thickened marinade. Remove the ribs from the barbecue and sprinkle with the sesame seeds and salad onions before serving.