Oriental Sticky Ribs

恭喜发财 / 恭喜發財

Gōngxǐ fācái / Kung Hei Fat Choi

Happy New Year!!

I love sticky ribs, my family make BBQ spicy ribs quite often, this recipe however, has more Chinese/oriental flavourings.

I love sweet and spicy together and of course pork ribs where the meat falls off the bone.  Its Chinese New Year so this is the perfect recipe to share with you this week.

I serve it with my Asian noodle salad, this is a healthy and refreshing accompaniment to the rich ribs, find the recipe here:

https://lululemonandlace.com/recipes/salads-and-low-fat/asian-noodle-salad/

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Serves 4

Ingredients:

Pork Ribs, preferably in one piece. I had 1 large piece, with around 15 ribs.

3 garlic cloves grated

40g ginger grated

1 red chilli chopped, remove seeds if you don’t like too much heat

1 Tbsp. tomato paste

1 tsp five spice paste (you can use the powder if you can’t find the paste)

2 Tbsp. hoi sin sauce

2 Tbsp. runny honey

1 Tbsp. brown sugar

2 Tbsp. light soy sauce

1 Tbsp. rice wine vinegar

2 star anise

4 Tbsp. apple juice

1 tsp sea salt

Method:

Get a good roasting tray and place the meat in, you may need to cut in half as ideally you want them in one layer.

Place all of the marinade ingredients into a bowl and mix well, I crushed my star anise, but you can leave these whole and remove later.

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Taste the marinade,  this is important, it should be sweet with a little heat, but make sure there’s enough salt and sweetness.  If not add a little more salt or honey.

Once the marinade tastes great pour over your ribs and with your hands rub into the meat and turn the meat over to get good coverage.

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Cover with foil.

Let this marinate for 2 hours, or if you have time overnight.

Heat the oven to the highest temperature.

Place the ribs into the oven, keeping the foil covering the dish.  Cook at the highest temperature for 25 minutes then turn the oven down to 170 degrees.

After an hour I would check, run a knife through  a piece of the meat if it falls from the bone easily it’s ready.  If it is still a little tough to cut let it cook for a little longer.  Mine took around an hour to be tender.

Once tender remove foil and turn heat back up to high cook for a further 25 minutes to get the meat nice and browned.

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Remove from the oven and carefully take the ribs out of the dish and set aside.

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Pop the oven tray directly onto the hob and on high let the sauce bubble away and thicken.

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Once the sauce is rich and thick turn off the heat and pop the ribs back into the tray, coat in the juices and serve.

cover

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Enjoy xxx

printer friendly option

Oriental Sticky Ribs

  • Servings: 4
  • Difficulty: easy
  • Print

cover

by Lululemonandlace

Ingredients:

Pork Ribs, preferably in one piece. I had 1 large piece, with around 15 ribs.

3 garlic cloves grated

40g ginger grated

1 red chilli chopped, remove seeds if you don’t like too much heat

1 Tbsp. tomato paste

1 tsp five spice paste (you can use the powder if you can’t find the paste)

2 Tbsp. hoi sin sauce

2 Tbsp. runny honey

1 Tbsp. brown sugar

2 Tbsp. light soy sauce

1 Tbsp. rice wine vinegar

2 star anise

4 Tbsp. apple juice

1 tsp sea salt

Method:

Get a good roasting tray and place the meat in, you may need to cut in half as ideally you want them in one layer.

Place all of the marinade ingredients into a bowl and mix well, I crushed my star anise, but you can leave these whole and remove later.

Taste the marinade,  this is important, it should be sweet with a little heat, but make sure there’s enough salt and sweetness.  If not add a little more salt or honey.

Once the marinade tastes great pour over your ribs and with your hands rub into the meat and turn the meat over to get good coverage.

Cover with foil.

Let this marinate for 2 hours, or if you have time overnight.

Heat the oven to the highest temperature.

Place the ribs into the oven, keeping the foil covering the dish.  Cook at the highest temperature for 25 minutes then turn the oven down to 170 degrees.

After an hour I would check, run a knife through  a piece of the meat if it falls from the bone easily it’s ready.  If it is still a little tough to cut let it cook for a little longer.  Mine took around an hour to be tender.

Once tender remove foil and turn heat back up to high cook for a further 25 minutes to get the meat nice and browned.

Remove from the oven and carefully take the ribs out of the dish and set aside.  Pop the oven tray directly onto the hob and on high let the sauce bubble away and thicken.

Once the sauce is rich and thick turn off the heat and pop the ribs back into the tray, coat in the juices and serve.

Lulu xxx

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