Hot Toddy Ghost Glazed Pork Ribs
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
- 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.
- 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.
- 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.
- Heat your hibachi grill to medium-high heat, ensuring the coals are evenly distributed for consistent cooking.
- 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.
- In the last 10 minutes of grilling, brush the ribs generously with additional Hot Toddy Ghost sauce for extra heat and flavour.
- Remove the ribs from the grill, let them rest for a few minutes, then slice between the bones.
- Garnish with chopped coriander. Serve hot, and enjoy the fiery goodness!