Heston Blumenthal's marinated Asian-style ribs recipe

• 900 g (31.7oz) pork rack of loin ribs
• 2 l (3.5pints) water
• 200 g (7.1oz) salt
• 210 g (7.4oz) soy sauce
• 45 g (1.6oz) rice vinegar
• 130 g (4.6oz) golden caster sugar
• 30 g (1.1oz) mirin rice wine
• 50 g (1.8oz) orange juice
• 1 tbsp lime juice
• 1 tbsp lemon juice
• 5 cloves garlic, finely chopped
• 0.75 tsp chilli flakes
• 100 g (3.5oz) chicken stock
• 20 g (0.7oz) ginger, finely chopped
• 1 sprinkling sesame seeds, toasted
• 1 bunch salad onions, finely sliced

1. For the brine: place 1 litre of the water in a pan and allow to come to a boil.
2. Add the salt and whisk until fully dissolved.
3. Remove from the heat and add a further 1 litre of water.
4. Allow to cool completely.
5. Place the brine in a container, add the ribs and place a lid on top.
6. Place the ribs in the fridge for 1 hour.
7. Meanwhile, mix together all of the marinade ingredients, except the ginger, and place in a bowl.
8. Once the ribs have been brined, place them in the marinade (covered) and in the fridge for at least an hour.
9. Transfer the ribs into a pan with the marinade, allow to come to a boil and reduce to a simmer.
10. Cook for 1 hour or until tender.
11. During the last 20 minutes of cooking, add the chopped ginger.
12. Finish the ribs on a hot barbecue for 510 minutes, and brush regularly with the thickened marinade.
13. Remove the ribs from the barbecue and sprinkle with the sesame seeds and salad onions before serving.

water, salt, soy sauce, rice vinegar, sugar, rice wine, orange juice, lime juice, lemon juice, garlic, chilli flakes, chicken, ginger, sesame seeds, salad onions

Taken from www.lovefood.com/guide/recipes/47091/heston-blumenthals-marinated-asian-style-ribs (may not work)