- 2 kg pork ribs
- 450 g brown rice
- 1 kg fresh spinach
- olive oil
- freshly ground pepper salt nutmeg
For the marinade:
- 3 tbsp olive oil
- 4 garlic cloves
- 4 cm fresh ginger, chopped
- 1 tsp coriander seeds
- 2 star anise
- 1 tsp freshly ground pepper
- 200 ml rice vinegar (or white wine vinegar)
- 50 ml soy sauce
- 150 ml ketjap manis (Indian soy sauce, thickened, sweetened and seasoned)
- 200 ml maple syrup
- 1 tbsp brown sugar
- 2 tbsp ketchup
Start with the marinade. Heat the olive oil and sauté the crushed garlic, ginger, coriander seeds, star anise and pepper until the coriander seeds begin to pop. Do not allow the ginger and garlic to brown. Add the rice vinegar, soy sauce, ketjap and maple syrup. Mix until combined and simmer for 10 minutes. Remove from the stove, stir in the sugar and ketchup and allow to cool.
Place the ribs in a large roaster and cover with the marinade. Marinate in the refrigerator for at least 2 hours, turning the meat occasionally. Let it reach room temperature 15 minutes before grilling.
Cook the rice in vegetable stock until it is done, according to the instructions.
Rinse the spinach.
Heat the grill pan and cook the ribs for 5 to 8 minutes.
Brush with the marinade and grill the other side for 5 to 8 minutes. Turn every 5 to 8 minutes until the ribs are done. This takes approximately 25 to 30 minutes.
In the meantime, let the spinach boil down in a little olive oil and season with salt, pepper and a pinch of nutmeg. Serve the ribs with the rice and spinach.