- 1 chopped baby pork ribs
- 1 litre water
- 250 milliliter white vinegar
- 2 cubes pork stock
For pre-boiling the ribs, I use a mix of 75% water and 25% white vinegar. I also add a pinch of salt, and a couple of cubes of pork stock.
While the ribs are boiling you can start preparing the marinade.I like to use a simplified version of Hoisin Sauce. It goes perfectly with grilled ribs, because it’s got a good balance between sweetness, saltiness, and rich, dark flavours.
Once you’re done pre-boiling the ribs, drain them and place them in something like a baking tray or an aluminium foil dish. Pour the marinade over the ribs, and make sure all of the pieces are covered. You can use a basting brush to make sure all of the ribs are coated, or use your hands to toss the ribs in the dish to make sure they’re fully covered. Throw on some salt and pepper at this point. I also like to season them with some kind of smoky-flavored seasoning.