Sticky, juicy and aromatic and a firm favorite for most carnivores, these ribs will tantalize your taste buds! They’re so tender, the meat literally falls off the bones.
- Preparation times: 10 minutes
- Cooking times: 1 hour
- Serves: 4
- 1 kg (2 lb 4 oz) pork ribs, cut into 8 cm (3¼in) lengths
- 3 garlic cloves, finely chopped
- 5 cm (2 in) piece of fresh ginger, peeled and finely chopped
- 1 spring onion (scallion), halved
- 2 tbsp Chinese five spice
- 8 tbsp Hoisin sauce
- 8 tbsp yellow bean sauce
- 50 grams (¼ cup) sugar
- 4 tbsp rice wine
- 2 tsp salt
- 1 liter (4¼ cups) chicken stock
- 2 tbsp cornflour (cornstarch) mixed with 4 tbsp water
- 2 tbsp groundnut oil
- 3 tbsp runny honey (optional)
In a large saucepan with a lid, place the ribs and all of the ingredients except the stock, cornflour slurry, oil and honey, and massage them into the meat. Now add enough stock so the ribs are almost completely submerged under the liquid. Bring the pan to a boil, turn down to a simmer and place the lid on the pan. Cook on low for 30 minutes (keep an eye on the sauce and add more
stock if necessary). Remove the ribs from the sauce and place on a wire rack set over a bowl to drain.
Preheat the oven to 200°C (400°F). Strain the remainder of the sauce through a sieve into a clean saucepan and bring back to a boil. Slowly add the cornflour slurry while stirring to thicken the sauce to the desired consistency, ideally so that the sauce coats the back of a spoon. Turn off the heat and set to one side.
Arrange the ribs on a baking tray, lightly brush with the oil and place in the hot oven for 10 minutes (make sure they do not burn). Remove from the oven and brush the ribs with the thickened BBQ sauce or, if you like, some honey, and put back into the oven for another 5 minutes. Serve on a large plate with the remainder of the BBQ sauce.
If you’re looking to achieve the ‘red glow’ that you see on restaurant ribs, you can always add a dash of red food coloring to the sauce mixture at the start of the cooking process.
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