Always loved spare ribs me. Have them at any opportunity, so for years I've been on a quest for the recipe that reproduces that authentic chinese taste.
I wish I could say this recipe is mine, but it's a colleagues. Gave it a try over the weekend and have to say these are the best:
Anyway, thought I'd share, so:
scale it how you like, this makes enough for 4-6 people!
Couple of thumb-sized pieces of root ginger – grated
4-6 cloves of garlic – crushed or grated
150ml dark soy sauce
75ml maple syrup
150ml hoisin sauce
1 teaspoon five spice powder
Juice of 2 limes
Freshly ground black pepper
2 racks of pork ribs (about 1.3kg each)
Put all the marinade ingredients in a bowl and mix well. Place ribs in a deep oven tray, pour over the marinade and rub in well. Cover and leave for at least 4 hours (overnight is even better ).
Put the tray in a preheated oven at 180°C and cook for approx. 45 minutes or until done. Remove from the oven, turn the oven up to maximum, and brush the marinade over the ribs again (I just use a spoon and baste it over to be honest!). Drain off the excess marinade into a saucepan, and pop the ribs back in the oven for about 10 minutes to caramelise them a bit. Reduce the marinade while they're in if you want… I do this and use it as a dipping sauce but depending on the ribs it can be a bit runny. Sometimes I thicken it with a little slaked cornflour but it's fine as it is if you're not worried about it being runny!
Remove, cut into individual pieces and enjoy!!
Social Networking Bookmarks