Ribs with Plum Sauce

For garnish, cut scallions about 7, 5 cm in length (trim tips and root tips). Cut both ends into narrow strips, the onion in the middle whole.

Place the scallions in a suitable bowl of ice-cold water for at least half an hour, until the ends begin to curl.

Set aside in the water and for later use.

Cut the ribs into their individual ribs (assuming purchased as a whole rib). Bring a large saucepan of water to a boil and pour in the ribs. Cook for 5 min and then drain thoroughly.

Heat the oil in a frying pan, add the garlic as well as the ginger and sauté over low heat for 1 to 2 min. Mix in the plum sauce, sherry, hoisin sauce and soy sauce and heat briefly.

Brush the pork ribs with the sauce. Grill over hot charcoal for 5-10 minutes. Transfer to a less hot part of the grill and grill for another 15 to 20 min, brushing with remaining sauce. Garnish and bring to table hot.

Prevents unpleasant splattering of grease during grilling. Do not be put off by the large mass – there is always relatively little meat on the ribs and they are also quite inexpensive.

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