Sticky Chinese Pork Ribs with Hoisin Glaze
Pork ribs are always a finger licking affair and these sticky Chinese pork ribs are no different!
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.
Nutrition for 1 portion
Calories: 1145kcalCarbohydrates: 25gProtein: 58gFat: 88gCholesterol: 280mgSodium: 1796mgFiber: 1gSugar: 19gVitamin A: 7IUVitamin C: 1mgCalcium: 118mgIron: 5mg
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