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Campbell Brothers Baby Back Ribs, Soy Chili Glaze & Charred Sweetcorn

06 December 2017

These delicious ribs from our friends Campbell Brothers  in Edinburgh. They are simmered gently in a mix of Ketjap Manis, soy, chili, ginger, treacle & garlic. I also used Essential cuisines Master stock which is an Asian aromatic base made with Chicken, pork and beef stock. Once the liquor is reduced it makes an awesome glaze. Our Fresh Corn can be eaten raw so a quick Char on the grill is all that is needed.

Prep Time: 20 mins Cook Time: 5 mins Servings: 4 people



2 Shallots - chopped

      2 Chillies  - chopped

2 Garlic Cloves -chopped

50g Ginger - chopped

50 ml Worcestershire Sauce

50g Black Treacle

100g Ketchup

100g Ketjap Manis

150g Soft Brown Sugar

200g Essential  Cuisine Master Stock

8 Litres Water

2 Racks of Campbell Brothers - Baby Back Ribs

4 Fresh Sweet Corn on the Cob


  1. Bring the water to the boil and stir in the stock base, add all the ingredients except the sugar and simmer gently for 1 hour till tender.
  2. Remove the ribs and reduce the stock with the sugar by ¾
  3. Blitz well in a blender and pass, then return to the pan and keep reducing until thick and sticky.
  4. Re heat the ribs through the oven or on a BBQ basting with the glaze several times
  5. Cut the fresh corn in to 3 pieces and char on the BBQ or Grill, you could use a blowtorch too.
  6. Serve with a little of the glaze on the side as a dipping sauce.