Sticky Rib Fingers, twice cooked
Servings Prep Time
4 15minutes
Cook Time
Servings Prep Time
4 15minutes
Cook Time
  1. Preheat oven to 150°C.
  2. In a bowl, season the fingers with salt, pepper and all-spice.
  3. Place them on a rack above a large roasting pan filled with 2 cm of water.
  4. Cover with foil and cook for 1+1/2 hours or until flesh can easily be pierced with a knife.
  5. Set aside to rest.
  6. For the glaze, in a small saucepan on medium heat, combine the pulp with 2 tablespoons of boiling water.
  7. Bring to the boil, then turn the heat to low and allow liquid to marry and slightly thicken for 20 minutes.
  8. Turn heat back to medium and add the honey, ginger and chili powder.
  9. Bring to the boil and reduce glaze to a 1/2 cup of sauce.
  10. Take off the heat and stir in the lemon juice and finely chopped coriander stalks.
  11. Fire up the barbecue or griddle pan to piercing hot and brush the glaze on all sides of the rib fingers (giving the meat a bit of extra love).
  12. Cook the ribs for 2 or 3 minutes or until slightly charred.
  13. Be sure to constantly baste with the glaze.
  14. Finish by serving the ribs on a board.
  15. Drizzle with the final drippings of the glaze and sprinkle with sesame seeds and coriander leaves.
Recipe Notes

Just make sure everyone is wearing a bib and that there are plenty of napkins to go around. This is one you embrace as mess is just part of the flavour, says Dan.