Sticky spare ribs

Method

1. Preheat the oven to 160C/gas 2. Put the ribs on a baking tray and season generously with salt and pepper. Roast for 1 hour, or until the ribs are tender.

2. While the ribs are in the oven, put the garlic, ginger, soy sauce, honey, wine, five-spice powder and hoisin sauce in a small saucepan. Place the pan over a medium heat and cook the sauce for 15 minutes, stirring occasionally, until it has thickened.

3. Baste the ribs with the sauce and continue roasting for another 20 minutes.

4. Put the ribs on a chopping board, baste again with the sauce and cut into individual ribs.

5. Garnish with coriander, spring onions and chillies and accompany with lime wedges.

Comments                        add a comment

I use a similar recipe but I use a slow cooker to do the ribs in, and I also add half a bottle of ginger ale, cook for about 3 hrs then finish them off in the oven.

Ingredients

For the ribs

2 x 1.3kg pork spare ribs
salt and fresh ground black pepper

For the marinade

4 garlic cloves, finely chopped
2 tbsp root ginger, finely grated
250ml Soy sauce
125ml Honey
3 tbsp Shaoxing wine or dry sherry
1 tsp Chinese five spice
125ml hoi sin sauce

For the serving

2 tbsp coriander leaves
2 Spring onions, diagonally sliced into 3cm chunks
3 long dried chillies, seeds removed and shredded
3 limes, cut into wedges

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