Sticky Chinese Pork Ribs with Hoisin Glaze
Pork ribs are always a finger licking affair and these sticky Chinese pork ribs are no different!
The marinade is the flavour maker of this dish and includes Chinese five-spice, hoisin sauce, honey and soy. Baked in the oven or grilled on the barbecue it creates the stickiest, most shiny, tender pork ribs.
What is hoisin sauce?
This fermented soy bean based, sweet and salty sauce is thick and fragrant and commonly used in Cantonese cuisine as a glaze for meat. It is the perfect addition to a stir fry, or great as dipping sauce. A basic hoisin sauce can be changed with the addition of spices and herbs. Adding honey makes it an ideal glaze to give meat a lacquered appearance.
Reasons to remove the membrane
There are two reasons to remove the membrane. Firstly, it does look like a thin piece of plastic, it is tough and not tasty. Secondly, the membrane blocks the marinade from penetrating into the meat.
Soak the ribs in cold water
The meat might have impurities and hold some blood. Soaking in cold water will remove any impurities. Changing the water every ten minutes makes this process faster.
Sticky Chinese Pork Ribs with Hoisin Glaze
EQUIPMENT (click pictures for details)
Ingredients
For the marinade
- 2 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese yellow wine or cherry wine
- 1 tbsp rice wine vinegar
- ½ tbsp dark brown sugar
- ½ tbsp Chinese 5 spice
- ½ tbsp sesame oil
- 1 pc grated garlic clove
- 1 tsp grated fresh ginger
For the glaze
- Remainder of the marinade sauce
- 1 tbsp dark honey
- 1-2 tbsp hot water
Instructions
Day 1
- Prepare the marinade by combining all ingredients.
- Prepare the back ribs by laying the pork ribs meat side down on a chopping board.Insert a table knife under the membrane along the ribs and lift the corner membrane.
- Get a grip on the membrane and remove it from the meat and the ribs.
- Cut the back spare ribs into 4-6 pieces. Soak the pork ribs in cold water for 30 minutes, change the water every 10 minutes.
- Pat and dry the pork ribs and coat on all sides with the marinade. Refrigerate for 8 hours or overnight.
Day 2
- Make the hoisin glaze by mixing the remaining marinade with the hot water and dark honey in a small saucepan and bring to the boil for a minute. Keep aside.
- Arrange aluminium sheets on the bottom of a baking tin. Place the marinated pork ribs on the aluminium foil and wrap/cover the ribs.
- Bake the pork ribs at 180°C for 60-80 minutes or until soft and tender.
- Remove the pork spare ribs from the marinade and fat and move them to a second baking tin.Brush the hoisin glaze sauce on the ribs and return to the oven for 10 minutes at 200-210°C. Repeat this operation 4 to 5 times until the pork ribs are brown and shiny.
- Arrange the sticky pork spare ribs on a service tray, sprinkle with toasted white sesame seeds and freshly ground pepper.
