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Chinese pork ribs

I find that pork ribs make very successful party nibbles, picnic food or laid-back family suppers. I do really love slow-cooked, falling off the bone, sweet-and sour versions - but these take time. The cooking process can be speeded up by boiling the ribs firsts, then glazing them and they are ready to go on the grill. These Chinese pork ribs are made using this method and they are very yummy - perfect for celebrating Chinese New Year and for BBQ parties!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 12-16 smallish pork ribs
  • 1 star anise optional
  • 1 inch piece of ginger
  • 100 ml hoisin sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp clear honey
  • 1 Tbsp Chinese rice wine Shaoxing
  • 1 tsp Chinese five-spice powder

Method
 

  1. Put the ribs in a large pan of water. Add the star anise and ginger. Bring to the boil and simmer for 15 mins.
  2. Mix the hoisin sauce, soy sauce, honey, rice wine and and five-spice. Drain the ribs, pat-dry with kitchen towel, then brush with the glaze –cover and refrigerate until ready to use. Heat the grill/barbecue/griddle pan to medium.
  3. Cook for 10-20 minutes, turning regularly, until lightly charred.
  4. You can serve the ribs with spring onion, coriander leaves or toasted sesame seeds scatteredover them. Serve hot or at room temperature.