Sticky Chinese Pork Spare Ribs
Ingredients
- 2 kg / 4 lbs meaty pork ribs, cut into single rib pieces
- 1 tsp sesame oil
- 2 tbsp lemon juice
- 2 tbsp shao xing wine
- 4 tbsp soy sauce
- 4 tbsp brown sugar or honey
- 4 tbsp tomato sauce or ketchup
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp sambal oelek
- 6 cloves garlic, finely chopped
- 2 tbsp grated ginger
- 1 tsp Chinese five spice powder
- 1 tsp salt
- Sesame seeds, coriander, shallots and red chilli to garnish (optional)
Instructions
- 1
Mix marinade ingredients together in a bowl or freezer bag. Add the ribs and marinate for at least an hour, or overnight if possible. You can freeze the marinaded meat if you wish.
- 2
Before cooking, let the ribs come to room temperature.
- 3
Preheat the oven to 160C/320F.
- 4
Pour the ribs and all the marinade into a baking dish large enough so the ribs are in a single layer, but not so large that they are too spread out.
- 5
Add water up to about 1/3 of the way up the ribs. Cover tightly with foil and place in oven to cook for approximately 1.5 hours.
- 6
Take out of the oven, remove the foil and touch the ribs – they should be quite tender, but not falling off the bone. The marinade in the baking dish should still be quite watery.
- 7
Turn the ribs over, then return the baking dish to the oven without the foil. After 20 minutes, take the ribs out – they should be nicely browned and starting to char. Turn the ribs, then spoon the marinade over, then return to the oven for another 10 to 20 minutes.
- 8
The ribs are done when they are falling off the bone, sticky and glossy and the marinade has reduced down to a thick sauce coating the ribs.
- 9
Rest for 5 minutes. Garnish with coriander, sesame seeds, julienned shallots and sliced fresh red chilli.
