Barbecued hoisin and cola ribs

Barbecued hoisin and cola ribs

By
From
Chinese Unchopped
Serves
6-8
Prep
10 mins
Cooking time
210 mins
Photographer
Martin Poole

These delicious little nuggets never fail to bring in a crowd. They’re sweet, sticky and tender, cheap to make and simple to prepare, yet guaranteed to be a showstopper at any dinner party or barbecue. They do, however, require a long, slow cook – 2–3 hours ideally – to ensure that the meat is succulent and falling off the bone, so make sure to plan ahead.

Ingredients

Quantity Ingredient
4 garlic cloves
A large knob ginger
30 spare ribs
8 tablespoons tomato ketchup
8 tablespoons hoisin sauce
4 tablespoons granulated sugar
4 tablespoons dark soy sauce
4 tablespoons rice vinegar
2 tablespoons vegetable oil
500 ml- cola or cider
1/2 spring onion, finely chopped, to garnish

Method

  1. Preheat the oven to 150°C.
  2. Finely chop the garlic and ginger and put in a deep roasting tray or big pot suitable for the oven along with the ribs and all the other ingredients. Mix everything together thoroughly, ensuring the ribs are well covered.
  3. Transfer the ribs to the oven and cook uncovered for at least 2–3 hours, basting and turning the ribs every so often so they don’t burn (if they do start to ‘catch’, turn your oven down slightly). Towards the end of the cooking time the ribs will start to break up and fall apart slightly – this is a good sign, but you want to keep them as whole as possible (ready for grilling), so be careful when turning.
  4. Transfer the ribs to a hot barbecue and cook in batches for 2–3 minutes on each side until the outsides of the ribs are glazed and charred. Drizzle over a little of the remaining sauce and sprinkle over some finely chopped spring onion to garnish. Enjoy.

Tip:

  • If you fancy cooking these on a normal night in (or the weather isn’t looking good) then pop the ribs under the hot grill in the oven instead of on the barbecue after roasting. Although the ribs are always better after they’ve been grilled slightly, if you just can’t wait they can always be eaten straight after roasting in the oven.
Tags:
Chinese
School of Wok
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again