Spicy Barbecue Pork Rib Skewers
Tender middle ribs marinated with warm spices, chili flakes, and sesame oil, then skewered with green peppers and grilled over glowing charcoal until smoky and golden.
An indispensable favorite at any barbecue camp, these spicy pork rib skewers combine the smoky depth of charcoal grilling with a fiery blend of chili and cumin. Tenderized with a touch of cornstarch and grilled with constant attention, they offer a juicy interior with a perfectly charred exterior.
Ingredients
- 1 kg pork middle ribs
- 3 green peppers
- 1 tsp turmeric powder
- 1 tbsp spice powder
- 1 tbsp cornstarch
- 2 tbsp chili flakes
- 1 tbsp sesame oil
- 2 tbsp barbecue seasoning
- 1 tbsp cumin powder
- 1 tbsp chili powder
- to taste cooking oil
Instructions
- 1Chop the pork ribs
Take a piece of middle rib and use a cleaver to chop it into small pieces of about 6 centimeters in length.
Tip: Ensure your cutting board is stable and use steady, firm downward pressure with the cleaver to get clean cuts. - 2Marinate the ribs
Add turmeric powder, spice powder, and a little cornstarch into the metal bowl containing the raw pork ribs to tenderize the meat.
Tip: Cornstarch acts as a natural binder that locks in the juices during grilling. - 3Add chili flakes and sesame oil
Sprinkle chili flakes into the bowl to enhance the visual appeal and color of the meat, followed by a little sesame oil for aroma.
Tip: Mix the seasonings thoroughly and let the ribs marinate for half an hour for optimal flavor absorption. - 4Skewer the ribs and peppers
Thread the marinated pork rib pieces onto metal skewers, alternating them with slices of green peppers.
Tip: Alternate the pieces evenly so they cook at a consistent rate on the grill. - 5Place skewers on the grill
Put the prepared skewers directly onto the hot charcoal grill, drying the moisture on both sides.
Tip: Make sure the charcoal bed provides steady, even heat across the cooking surface. - 6Brush oil and grill
Brush a little oil onto both sides of the skewers as they grill, turning them frequently to prevent scorching until they turn golden yellow.
Tip: Frequent turning ensures the ribs cook evenly without burning over the hot coals.
