Recipe: Michael Van de Elzen’s Sticky Ribs with House Rub


Take pork ribs to the next level with Mike’s house rub and sticky glaze.

Recipe: Michael Van de Elzen

Serves: 12
Prep time: 15 mins
Cooking time: 1 hr

INGREDIENTS

4-5 kg pork ribs
10 star anise
2 tbsp salt
10 bay leaves
1 tbsp peppercorns

METHOD

Preheat oven to 190*C. Place ribs and spices in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 20 minutes. Drain well and turn bones out onto oven tray. Sprinkle and coat ribs with Mike’s House Rub (recipe below). Spray ribs lightly with cooking spray.

Roast for 30 minutes, remove from oven and cut into individual ribs. Spoon over Rib Glaze (recipe below) and toss to coat. Return glazed ribs to oven for a further 10 minutes. Arrange ribs on a large serving dish and spoon over any excess glaze.

Mike’s House Rub

1 tbsp each mustard, cumin, coriander seeds, toasted and crushed
1 tbsp mustard powder
1 tbsp garlic powder
2 tbsp sea salt
½ tbsp cracked pepper
1 tbsp smoked paprika
1 tbsp dried mixed herbs
2 tbsp brown sugar
½ tsp cayenne pepper

Mix all ingredients together. Store in airtight container.

Rib Glaze

INGREDIENTS

4 tbsp hoisin sauce
4 tbsp honey
6 tbsp tamari soy
2 tbsp finely grated fresh ginger
3 cloves garlic, finely grated
2 tbsp sesame seeds
1 red chilli, seedless, finely diced

METHOD

Mix all ingredients together and stir well.

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