60ml Asian Shaoxing wine (or substitute with white wine)
10cm piece root ginger
10 cloves garlic
2 racks ribs
125ml BBQ sauce
Method Prep:10min › Cook:50min › Ready in:1hr
To a large saucepan combine the orange juice, pineapple juice, soy sauce and wine, and bring to the boil. While heating slice the ginger and peel and halve all the garlic cloves, then add to the liquid. Ginger and garlic is best kept chunky so it doesn't get bitty and stick to the ribs, yet still imparts its flavour.
Remove the rib membrane and trim any bits. If the saucepan can't fit the whole rack of ribs cut in half or thirds as required. Add ribs to the pan when at a rolling boil. When it returns to the boil lower to a gentle simmer. Rotate ribs occasionally to make sure none stick to the bottom.
Simmer covered for 30 to 40 minutes. When the ribs have pulled back about 1cm, leaving the rib bone exposed, they are probably done. Check to see if it is cooked to your liking, if you want it 'fall-off-the-bone' you will need to cook it longer.
Preheat your BBQ to medium high heat. While heating combine the BBQ sauce with 125ml of the strained rib-poaching liquid.
Coat the ribs with the BBQ sauce mixture (painting with a food brush works well), then finish cooking on the BBQ until a good glaze or sauce layer is adhered to the ribs and caramelised to your liking. The ribs are cooked by this point so it is all about getting the finish you want. The juices mean there is a high sugar content so if left unattended the sauce could quickly burn. This stage takes only about 6 to 10 minutes.