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Chinese glazed ribs

This was in Food Illustrated February 2008 but not on web site. Sounds absolutely delicious.

  • Total time: one hour plus marinating

Serves: 4


  • 8 pork spare ribs (1.2kg)
    150g Hoisin sauce
    50ml Chinese cooking wine
    2 tbsp Light muscovado sugar
    2 tbsp Tomato puree
    2 tbsp Sweet chilli sauce
    1/2 tsp Mild chilli powder
    3 Garlic cloves crushed
    5cm Fresh root ginger, peeled and finely grated


  1. Put ribs in a heavy based saucepan, cover with water and bring to the boil. Reduce the heat slightly and simmer for 15 mntes, then drain and leave to cool.
  2. Place the cooled ribs in a bowl with the remaining ingredients. Mix well with your hands, cover and put in fridge to marinate for at least 4 hours or overnight.
  3. Preheat oven to 190c/gas 5. Spread ribs out on a foil lined baking tray and season. Bake for 35 minutes, turning and basting occasionally, until they are caramelised and sticky all over. Leave ribs to cool for a few minutes before eating as the glaze will be very hot.

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