Aromatic sticky ribs recipe
Chinese barbecue ribs: aromatic, tender, unctuous, sticky, sweet and oh so familiar to every Cantonese takeaway around! Note: the ribs need to marinate for at least 2 hours or overnight.
Ingredients
- 1 kg ribs
- 3 star anise
- 2 cinnamon sticks
- 375 ml barbecue sauce
- 4 tbsp golden (light corn) syrup
- 2.2 lbs ribs
- 3 star anise
- 2 cinnamon sticks
- 13.2 fl oz barbecue sauce
- 4 tbsp golden (light corn) syrup
- 2.2 lbs ribs
- 3 star anise
- 2 cinnamon sticks
- 1.6 cups barbecue sauce
- 4 tbsp golden (light corn) syrup
Details
- Cuisine: Chinese
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 75 mins
- Serves: 4
Step-by-step
- Put the ribs into a large bowl with all of the ingredients except the golden syrup. Massage into the meat, then cover and allow to marinate for at least 2 hours or overnight in the fridge.
- Remove the ribs from the fridge and allow to come back up to room temperature. Preheat the oven to 170°C/340°F/gas mark 3.
- Give the bowl a good toss and tip the ribs and any marinade that will have pooled in the bowl on to a large baking tray.
- Bake in the oven for 40 minutes, then increase the heat to 180°C/350°F/gas mark 4, baste the ribs and return to the oven for another 10 minutes.
- Baste again and bake for a further 10 minutes, or until the ribs have begun to brown and even char a little. If you like your meat to literally fall off the bone, increase the first part of the cooking time to 1 hour before you start basting.
- Remove the ribs from the oven and allow to rest for 15 minutes, then transfer to a serving plate and drizzle over the golden syrup.
This recipe is from Chinese Takeaway in 5 by Kwoklyn Wan (Quadrille, £15). Photography ©Sam Folan.
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