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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:
Per serving (8) 756kJ
This recipe was first published in February 2019.