Chinese sweet sticky ribs recipe
If you’re a fan of char siu, you’ll love this Chinese take on barbecue. Sweet (but not too sweet), spicy, sticky. The best! You can use lamb ribs instead for this recipe to make it halal.
Note the prep time does not include marinating.
Ingredients
For the marinade- 1 x 5cm (2in) ginger, finely chopped
- 4 garlic cloves, finely chopped
- 60 ml hoisin sauce
- 1 x quarter of a teaspoon chilli powder
- 1 tbsp light soy sauce
- 1 tsp white sugar
- 1 x eighth of a teaspoon of ground white pepper
- 1 x quarter of a teaspoon salt
- 1 tsp oyster sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp sesame oil
- 1 kg pork ribs
- 1 tbsp oil
- 3 spring onions (scallions), finely chopped, to garnish
- 1 red chilli, finely sliced, to garnish
- 2 tbsp sesame seeds, toasted in a dry pan until fragrant, to garnish
Details
- Cuisine: Chinese
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 75 mins
- Serves: 4
Step-by-step
- Mix all of the marinade ingredients together. Use half of it to thoroughly coat the ribs and leave to marinate for at least 1 hour, or preferably overnight.
- Preheat the oven to 190°C/170°C fan/375°F/gas mark 5.
- Baste the ribs with 1 tablespoon of oil before laying them out in one layer on a baking sheet lined with foil. Roast for 45 minutes.
- After 45 minutes, turn the heat down to 170°C/150°C fan/325°F/gas mark 3. Take out the ribs and turn them over.
- Baste the ribs with the other half of the marinade and then cook for a further 30 minutes.
- Once the 30 minutes are up, remove the ribs from the baking sheet and leave them to rest for 10 minutes on a large serving plate.
- Garnish with sesame seeds, spring onions and red chilli.
This recipe is from Sambal Shiok: The Malaysian Cookbook by Mandy Yin (Quadrille, £25). Photography © Louise Hagger.
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