My MIL wanted a potluck Christmas dinner at her place and she ask what am I going to prepare, I gamely suggested honey back ribs. Honestly speaking I have never cook with ribs before except Bak Kut Teh. So they are all my guinea pigs!!! Happy Belly loves to create new recipes *evil grin*
I toyed with ideas on how to make the ribs maintain their moisture as I grill them to perfection. I decided to soak them in salt water so that it can retain most of its moisture, as I browse through the internet, I realized that there’s a method called osmosis (we learnt that in chemistry last time!). By soaking the meat in salty water, it helps to swell up the cells of the meat and help it to retain its moisture during grilling.
It also breaks down the protein matrix (denaturize) in the meat (though it does not tenderize it) and makes it juicy. Set. Happy Belly is going to do that…
I filled up my metal bowl with half cup of salt and enough water to cover the ribs for 1 hour. Drained it after 1 hour and then let it sit in the fridge for another 1 hour to stabilize. After which I marinade it with Marks & Spencer’s Smoky BBQ Marinade and grated lemon zest from 1 lemon for that tangy citrusy bite. I left it in the fridge overnight.
And this is the results… Hub and ILs gave their 2 thumbs up and personally I think it is really juicy and nice, I am glad I added the lemon zest as it really add that tangy bite.
Personally I don’t think I will do this again as it require too much effort and wasted too much electricity. I have to grill them for 3 whole hours and stand by the oven to baste them regularly every 20mins to achieve this camaralised result!
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