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The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
America
Chef, farmer and co-owner of Fat Pig farm shares his partner Sadie’s family recipe for ribs with homemade barbecue sauce. The secret? A whole puréed lemon. This recipe comes from Matthew’s cookbook, The Fat Pig’s Farm book of preserves, Not Just Jam.
Source: Jiwon Kim
There’s enough pork rib diversity in America alone for a dedicated tour, but this is a world tour so we’re cherry-picking a couple of US classics: a simple smoked rib, and a salt and pepper option. They'll go with just about anything - though makes a pretty good side dish.
Mexico
Keep the North American theme going with these honey chipotle ribs and a side of .
Mexican-style gets the sweet heat treatment with honey and chipotle. Source: Pati's Mexican Table
Brazil
Not ready to roast? This Brazilian pork and black bean stew is a family favourite in its home country and goes great with a few .
The classic Brazilian stew includes different cuts of pork, but mostly rib.
China
Lovers of sweet and sour pork will enjoy this one, made with crisp, meaty pork spare-ribs and an addictive plum sauce and Worcestershire glaze. Add crisp lettuce leaves for freshness and contrast.
Source: Jiwon Kim
The secret to cooking taking your pork ribs next level? Cook ‘em low and slow, and slathered with a Chinese char siu glaze, with this recipe from TV show host and journalist Marc Fennell.
Source: Jiwon Kim
Spain
Spain brings a little sweet, a little meat and some smoky fried eggplant to the party with this sugarcane-glazed pork rib recipe.
Turning ribs into a refined meal. Source: Shane Delia's Moorish Spice Journey
Australia
A touch of home-made tomato sauce in the sauce gives them a little more depth and sweetness; the vinegar balances that sweetness, and the mustard provides depth.
Source: Tim Thatcher
Vietnam
Caramel flavours and pork are a favourite combination in Vietnam and these caramelised pork spare ribs continue in the tradition. As is signature to Vietnamese fare, the dish is garnished with fresh herbs and chillies, which cut through any richness.
The pork ribs are first marinated, then flash-fried to lock in flavour and add a touch of colour. They're finished with a gentle braise in young coconut juice, which infuses the dish with a natural, delicate sweetness.
Korea
Forget the calories and dive into these Korean-meets-American smoked baby back ribs, glazed in a spicy gochujang sauce. Wrap them in gooey, melted cheese for an indulgent finish.
Spicy gochujang ribs. Source: Murdoch Books / Mark Roper
