Chinese-style barbecue ribs
Item 1 of 1
Ingredients
Metric
Imperial
Chinese-style barbecue ribs
- 1 rack of pork ribs
- 1 garlic clove, finely grated
- 1 knob of ginger, peeled and finely grated
- 50g of hoisin sauce
- 20g of ketchup
- 20g of soy sauce
- 10g of rice vinegar
- 1/4 tsp Chinese five-spice powder
- 20g of Shaoxing wine
- 20g of honey
- ground white pepper to taste
To serve
- 2 spring onions, sliced
- 1 tsp sesame seeds
SAVE RECIPE
Equipment
- Barbecue
Method
1
Mix all the ingredients together and marinate the ribs overnight
- 1 rack of pork ribs
- 1 garlic clove, finely grated
- 1 knob of ginger, peeled and finely grated
- 50g of hoisin sauce
- 20g of ketchup
- 20g of soy sauce
- 10g of rice vinegar
- 1/4 tsp Chinese five-spice powder
- 20g of Shaoxing wine
- 20g of honey
- ground white pepper to taste
2
Preheat the oven to 180ºC/gas mark 4 or bring a barbecue to 160ºC and prepare to cook over in-direct heat (either by using heat deflectors or setting up the coals at one side so you have a hotter and a cooler cooking side of the barbecue)
3
Wipe the ribs of any excess marinade which you can transfer to a bowl. Place the ribs on a tray in the oven or over indirect heat on the barbecue. Cook for 90 minutes, brushing with the excess marinade every 20 minutes
4
After this time, the meat should be tender, sticky and charred. Slice into individual ribs and garnish with spring onions and sesame seeds and serve up hot
- 1 tsp sesame seeds
- 2 spring onions, sliced
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