Chinese spareribs honey hoisin sauce2018-06-07
- Servings : 2
- Prep Time : 15m
- Cook Time : 2:00 h
- Ready In : 2:15 h
Chinese spareribs honey hoisin sauce easy and delicious.
This recipe really is very easy to make. Slow roast at low temperature for tenderness then finished with a sweet sticky glaze.
You don’t need to use a rack of ribs, individual ribs work just as well. Take it easy on the 5 Spice powder, it’s powerful stuff, you want to be able to taste the pork.
You will note the little drop of water in the roasting pan, this is an important step. It will give off a little steam whist the ribs are roasting, it has has the effect of helping the 5 spice to permeate the pork.
The recipe quantity I have given here will serve two as part of a main meal or four as an appetiser. Give these Chinese spareribs a go, they’ll go down a treat.
These will require at least two hours to marinate in the 5 spice rub. You can also do this a day ahead if you wish. Just store covered in the fridge until you need them.
- 1 Rack Pork Spare ribs or individual ribs.
- 2 Tablespoons (roughly) 5 Chinese spice powder.
- 1/2 a cup of water.
- 1/4 Cup light soy sauce.
- 1/3 Cup tomato ketchup.
- 1/3 Cup Hoisin sauce.
- 1/3 Cup honey.
- 2 Tablespoons Rice wine or dry sherry (basically the same flavour)
- 2 Tablespoons granulated sugar.
- 1 Tablespoon Sriracha chilli sauce.
Cut the rack of spare ribs in half. Place in a roasting pan and sprinkle on the 5 spice powder. Coat both sides of the ribs and rub in well. Leave to marinate for at leat two hours.
After marinating the ribs add a cup of water to the bottom of the roasting pan. Cover the ribs with a tent of foil ensuring you have a tight seal around the edge. This step will help the gentle steam remain inside and keep the ribs very juicy and so tender.
Heat the oven to 160° Celsius 320° Fahrenheit. Place the covered ribs in the centre of the oven and roast for 1 hour and 45 minutes.
To make the sauce/glaze mix together the soy sauce, tomato ketchup, hoisin sauce, honey, rice wine, sugar and the sriracha. Heat gently until warmed through. DO NOT BOIL
Remove the from the oven take off the foil and increase the temperature to 200° Celsius 400° Fahrenheit. Brush over the pre-made glaze on both sides and return to the oven without the foil for 15 minutes brushing with the glaze every 5 minutes.
Remove from the oven, give the ribs a final brush with the glaze and pop the foil back over to rest for 5 minutes. Cut the ribs into individual ribs and pour over any remaining sauce.