Chinese sweet sticky ribs
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
These are so deliciously messy – get stuck in with your hands!
By Mandy Yin
From Saturday Kitchen
Ingredients
For the marinade
- 5cm/2in fresh root ginger, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 4 tbsp hoisin sauce
- ¼ tsp chilli powder
- 1 tbsp light soy sauce
- 1 tsp caster sugar
- 1/8 tsp ground white pepper
- ¼ tsp salt
- 1 tsp oyster sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp sesame oil
For the ribs
- 1kg/2lb 4oz pork ribs, cut into separate ribs
- 1 tbsp vegetable oil
- 3 spring onions, finely chopped, to garnish
- 1 red chilli, finely sliced, to garnish
- 2 tbsp sesame seeds, toasted, to garnish
Method
To make the marinade, mix all of the ingredients together in a bowl.
To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge.
Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil.
Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes.
Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes.
Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate.
Garnish with the spring onions, red chilli and sesame seeds and serve immediately.
