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Sticky Chinese pork ribs

If you want to celebrate Chinese New Year - or you’re just having a BBQ get-together, picnic or garden party in the Summer - these Sticky Chinese pork ribs will please everyone! You can pre-cook the ribs until they’re tender, then the glazing and BBQ/grilling can be done 15 minutes minutes before serving. Alternatively, bake them ahead and serve them as party snacks - but please remember that they are very sticky!
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Resting Time 4 hours
Total Time 3 hours 10 minutes
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • For the ribs:
  • 2 racks of pork ribs about 800 g
  • 1 star anise
  • 1 cinnamon stick
  • 1 piece of ginger
  • 1 bay leaf
  • For the glaze:
  • 3 Tbsp hoisin sauce
  • 1 Tbsp tomato purée
  • 1 Tbsp soy sauce
  • 1.5 Tbsp honey
  • 1 tsp Chinese five-spice powder
  • 1 Tbsp rice vinegar
  • 1 garlic minced (optional)
  • 1 tsp sesame seeds optional

Method
 

  1. Preheat the oven to 160°C.
  2. Put the ribs in a deep baking tin and pour hot water over them, enough to just cover them. Add the cinnamon stick, star anise, ginger and bay leaf. Cover the tin with foil then put it in the oven. Bake for 2.5 hours.
  3. Meanwhile mix the glaze and set aside.
  4. Drain the ribs well, let them cool, then brush them with the glaze –cover and keep in the fridge until you're ready to cook.
  5. Heat the grill to medium-high. Grill or barbecue for 15-20 mins, turning a couple of times, until caramelised and golden. Alternatively, bake in the oven, at 200°C for 15-20 minutes.
  6. Serve warm or at room temperature.