Ribs that will make you come back for more. To send this dish over the top, try the cooking variation and grill these to perfection.
Ingredients
1 tbsp
hoisin sauce
4 tbsp
soy sauce
2 tbsp
clear honey
1 tbsp
tomato purée
1 tbsp
cider vinegar
2 tbsp
sesame oil
1/4 tsp
five spice powder
3 lb
pork spare ribs
Instructions
About This Recipe
These ribs can also be barbecued: cook them in the oven for 30 minutes, then finish off over hot charcoal. Use a double-sided hinged wire grill, as this makes turning the ribs much easier.
1.
To make the marrinade, mix together all the ingredients except for the ribs.
2.
Place the pork ribs in a shallow non-metallic dish, large enough to take them in a single layer. Pour the marinade over the ribs, cover and leave for 4 hours, or preferably overnight, turning them occasionally.
3.
Preheat the over to 220°C/425°F. Line the two large roasting tins with foil and lay the ribs in them.
4.
Bake the ribs for 45 minutes (switch the tins around halfway through cooking), turning the ribs from time to time and basting them with the marinade until crisp and brown.
5.
To serve, pile the ribs on to a warmed serving platter and serve hot. As the ribs are held in the fingers to eat, have large napkins ready.
