Sticky Chinese Pork Ribs
Serves: 2 greedy adults
Delicious Sticky Chinese Pork Ribs which are marinated overnight for maximum flavour.
Ingredients
- 1.5 kg (3 lb) rack of pork ribs
- 1 small onion, roughly chopped
- 8 garlic cloves, peeled
- 15 cm (6 inch) ginger, peeled and roughly chopped
- 160 ml (⅔ cup) hoisin sauce
- 1 orange, zested
- 4 tablespoons orange juice, freshly squeezed
- 2 tablespoons sesame oil
- 2 tablespoons Shaoxing cooking wine, or dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon tomato purée
- 1 teaspoon white wine vinegar, or sherry vinegar
- 1 teaspoon black peppercorns
Instructions
To Prepare the Ribs
- Slice the racks of ribs into segments with 3 or 4 bones on each.
- Place all of the remaining ingredients into a food processor and blitz until you have a smooth consistency.
- Place the the ribs into a large ziplock freezer bag.
- Pour the marinade into the bag.
- Use your hands to make sure the ribs are completely coated in the marinade. To ensure against leakage, I would double-bag the ribs and marinade.
- Seal the bag and leave to marinate in the fridge overnight.
To Cook the Ribs
- Take the ribs out of the fridge and let them come to room temperature (this will take about 20-30 minutes).
- Preheat the oven to 200°C/400°F (without fan).
- Line a large roasting tray with foil and place a roasting rack over it.
- Pour some boiling water into the tray, but the water should not touch the meat when on the rack. Otherwise, if your rack is not high enough, you can skip adding water to the tray (which helps to create steam to cook the meat without drying it out too much).
- Place the ribs onto the rack, but reserve the marinade.
- Roast for 30 minutes, and then turn the oven temperature down to 160°C/325°F (without fan). Roast for a further 1 hour, turning the ribs once or twice during this time to get an even colouring.
- Add more water to the tray if needed.
- Meanwhile, pour the reserved marinade into a small saucepan and bring it to the boil. Let it simmer at medium heat for about 5 minutes and until it has reduced and thickened slightly.
- Serve the ribs with the sauce drizzled on top.
Kitchen Notes
- RECIPE CREDIT
Recipe adapted from Chinatown Kitchen by Lizzie Mabbott. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.