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Sticky hoisin ribs
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Total Time:
3 hours 30 minutes
Oven-baked ribs finished on the barbecue for a smoky, sticky glaze.
Ingredients:
  • 4 racks of higher-welfare baby back pork ribs (1.5-2kg)
  • 2 teaspoons Chinese five-spice
  • olive oil
  • 1 bulb of garlic
  • 2 oranges
  • 290 ml hoisin sauce
  • 1 bunch of fresh rosemary or thyme (30g) optional
  • 450 g jasmine rice
  • 1 bunch of spring onions
  • 1 bunch of radishes
  • 1 bulb of fennel
  • 3 fresh mixed-colour chillies
  • 1 bunch of fresh coriander (30g)
  • 3 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon low-salt soy sauce
  • 4 cm piece of ginger
Instructions:
  • Preheat the oven to 160°C/325°F/gas 3. Season ribs with five-spice, salt, pepper, and olive oil. Place ribs in a roasting tray with garlic bulb, unpeeled cloves, and oranges. Roast covered for 3 hours until tender. For the salad, slice spring onions, radishes, fennel, and deseeded chillies; soak in ice water. Mix sesame oil, rice vinegar, soy sauce, grated ginger for dressing. Squeeze orange juice into the tray, mash garlic, make glaze with hoisin sauce. Coat ribs with glaze and grill. Cook jasmine rice, toss salad with dressing. Serve ribs on rice, enjoy your meal!

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