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Sticky five-spice ribs
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Serves: 8 as a starter or 4 as a main
2 racks pork ribs
1 tbsp vegetable oil
2 garlic cloves, chopped
20g fresh root ginger, chopped
125ml hoisin sauce
3 tbsp light soy sauce
3 tbsp Shaoxing rice wine
2 tbsp honey
2 tsp Bart Chinese Five Spice
1 tbsp sesame seeds, toasted
2 salad onions, cut into thin julienne strips
1 red chilli, cut into thin julienne strips
1. Preheat the oven to 180˚C, gas mark 4. Bring a large pan of water to the boil. Slice the racks in half to give 4 portions. Boil for 15 minutes then drain. Cut into individual ribs using scissors and place in a shallow roasting tin.
2. Add the oil to a saucepan over a low heat. Sauté the garlic and ginger for about 3 minutes until golden. Stir in the hoisin sauce, soy sauce, rice wine, honey, five spice, sesame seeds and 3 tbsp water; bring to the boil. Pour the sauce over the ribs, wrap tightly in foil and bake for 1 hour, turning halfway to coat in the sauce. To serve, scatter the salad onions and chilli over the ribs and, if eating as a main course, enjoy with steamed rice, if liked.
Typical values per serving:
Energy |
Per serving (8) 756kJ 182kcals |
---|---|
Fat | 9.5g |
Saturated Fat | 2.9g |
Carbohydrate | 13.5g |
Sugars | 12.2g |
Protein | 10.4g |
Salt | 1.5g |
Fibre | 0.4g |
This recipe was first published in Thu Feb 28 15:10:19 GMT 2019.
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