Chinese barbecue pork spare ribs

Chinese barbecue pork spare ribs

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
1.5kg chinese-style pork spare ribs, cut crossways into 5 cm lengths, (ask your butcher to do this for you)
steamed rice, to serve
2 spring onions, thinly sliced into 8 cm strips, to garnish

Barbecue marinade

Quantity Ingredient
125ml hoisin sauce
3 tablespoons light soy sauce
3 tablespoons shaoxing rice wine
3 tablespoons tomato ketchup
2 tablespoons honey
4 garlic cloves, crushed
3cm piece ginger, peeled and finely grated

Method

  1. To make the marinade, combine all of the ingredients in a small saucepan and bring to a simmer. Set aside to cool.
  2. Place the ribs in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes. Drain and set aside to cool slightly.
  3. Cut the ribs between the bones and place in a large bowl. Pour over the marinade and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
  4. Preheat the oven to 180°C. Line two baking trays with foil and set wire racks on top.
  5. Remove the ribs from the marinade, reserving the marinade, and arrange on the wire racks. Cook in the oven, basting occasionally with the reserved marinade, for 40–50 minutes or until golden-brown.
  6. Serve with steamed rice and garnish with spring onions
Tags:
Great
Pub
Food
Rachael
Lane
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