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  1. #1
    Mummy's little soldier I Black Belt's Avatar
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    result Chinese spare ribs: My search for perfection is over (I think)

    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!!

    Thanks to I Black Belt

    rookie (1st February 2012)  


  2. #2
    DF General DogsBody
    Mickey's Avatar
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    Default Re: Chinese spare ribs: My search for perfection is over (I think)

    I sub the maple for honey, add a splash of Worcestershire sauce.

    ((Optional)) a small finely chopped chilli (not a hot one unless you love it hot).

    These have to be fresh pork ribs and i marinade them for 24 hours in a large airtight "tupperware" box in a cold place. Best to stick on the bbque or in a hot oven for 30 minutes untill all bubbleing with goodliness





  3. #3
    DF VIP Member Geezah's Avatar
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    Default Re: Chinese spare ribs: My search for perfection is over (I think)

    I'll give this recipe a try, I have been searching for the perfect 'red sweet bbq chinese' sauce for a while, hopefully this might be close.

    This has been a good substitute

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