Cumin, Chilli & SOY RIBS
- 15m Prep Time
- 55m Cook Time
- 1h 10mReady In
Pork belly ribs are simmered until tender, then grilled with a sticky cumin, chilli, and soy glaze. This savory-sweet dish is finished with fresh garlic and spring onions.
Ingredients
- pork belly ribs
- olive oil for brushing
- 44.4 ml vegetable oil
- 9.86 ml cumin seeds
- 4.93 ml chilli flakes
- 4 clove garlic finely chopped
- 6 spring onions (scallions) finely chopped
- 59.1 ml soy sauce
- 14.8 ml honey
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 389 mg
- Iron: 6.76 mg
- Magnesium: 86.7 mg
- Phosphorus: 363 mg
- Potassium: 1150 mg
- Zinc: 2.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- pork belly ribs
- 44.4 ml vegetable oil
- 9.86 ml cumin seeds
- 4.93 ml chilli flakes
- 59.1 ml soy sauce
- 14.8 ml honey
Prepare
- olive oil, for brushing
- 4 clove garlic, finely chopped
- 6 spring onions (scallions), finely chopped
Let's Cook
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Step 1.
Bring a large saucepan of water to a boil, then add 8–12 pork belly ribs. Reduce the heat to a simmer and cook for 45 minutes, or until the meat is tender and cooked through. Drain the ribs in a colander and let them dry for a couple of minutes.
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Step 2.
While the ribs simmer, make the sauce. Heat 3 tbsp vegetable oil in a small saucepan over medium heat. Add 2 tsp cumin seeds and 1 tsp chilli flakes; cook for 30 seconds until fragrant and crackling. Add 3 of the 4 finely chopped garlic cloves and 5 of the 6 finely chopped spring onions; stir-fry for 2 minutes. Pour in 4 tbsp soy sauce, 1 tbsp honey, and 150ml (5fl oz/scant ⅔ cup) hot water. Bring to a boil and cook, stirring occasionally, for about 4 minutes until the sauce reduces and becomes sticky.
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Step 3.
Preheat the grill (broiler) to high. Brush the drained ribs with the sauce and place them under the hot grill for 3–4 minutes on each side until golden brown. Brush with more sauce when you turn them over.
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Step 4.
Transfer the grilled ribs to a large platter. Serve with any leftover sauce on the side, or smother the ribs with the sauce. Sprinkle with the remaining chopped garlic and spring onion, and serve immediately.