Hot Toddy Ghost Glazed Pork Ribs

Sarah Todd
Turn up the heat at your next BBQ with our Ghost Chilli Marinated Pork Ribs cooked to perfection on a hibachi. Each bite packs a punch that's both flavourful and fiery! Are you brave enough?
 

Ingredients

2 racks of pork ribs
Salt and black pepper, to taste
1/4 cup olive oil
1/4 cup soy sauce
4 cloves garlic, minced
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 tablespoons honey
1/4 cup Hot Toddy Ghost sauce (plus extra for glazing)
1/4 cup pineapple juice
Fresh coriander, chopped (for garnish)

Instructions

  1. If not already done, remove the membrane from the back of the ribs. Lightly season both sides of the ribs with salt and black pepper.
  2. Make the marinade: In a bowl, combine olive oil, soy sauce, minced garlic, smoked paprika, cumin, honey, Hot Toddy Ghost sauce, and pineapple juice. Whisk until well combined.
  3. Place the ribs in a large resealable plastic bag or a deep dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld.
  4. Heat your hibachi grill to medium-high heat, ensuring the coals are evenly distributed for consistent cooking.
  5. Remove the ribs from the marinade (reserve the marinade for basting). Place the ribs on the grill and cook for about 1.5 to 2 hours, turning every 20 minutes and basting with the reserved marinade until the ribs are tender and caramelized.
  6. In the last 10 minutes of grilling, brush the ribs generously with additional Hot Toddy Ghost sauce for extra heat and flavour.
  7. Remove the ribs from the grill, let them rest for a few minutes, then slice between the bones.
  8. Garnish with chopped coriander. Serve hot, and enjoy the fiery goodness!
Serving suggestion: To balance the heat, serve these spicy ribs with a cooling coleslaw or a fresh pineapple salsa.

 

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