Five-spice ribs
These are super-easy because they don’t require marinating or frying, instead generously coat the ribs in a thick lacquer of this richly flavoured five spice, hoisin sauce glaze
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
105
MINUTES
Ingredients
2 racks of pork ribs (around 1kg each)
1 heaped tbsp Chinese five-spice (plus one teaspoon)
3 tbsp dark brown sugar
1 tbsp sea salt
5 garlic clove, crushed
2 thumbs of ginger, peeled and grated
100ml hoisin sauce
100ml soy sauce
3 tbsp honey
Method
Preheat the oven to 180°C.
Make the rub by mixing together the five-spice, brown sugar and sea salt in a bowl.
Cut your racks into four manageable pieces and place on a prepared baking sheet. Rub the racks all over with your spice run so that everything is well and truly coated.
Pour around 250ml water into the baking sheet and cover tightly with tin-foil. Place in the oven for 1 hour and 40 minutes. The ribs should be very tender and the bones exposed.
While the ribs are in the oven, mix together the hoisin sauce, remaining teaspoon of Chinese five-spice, 3 tablespoons of honey, and the soy sauce in a small pot.
Heat over a medium heat and grate in the garlic and ginger. Bring to a simmer and cook until the mixture is thick enough to coat the back of a spoon.
When the ribs are cooked, remove the foil and brush the ribs on both sides with your sauce. Place under the grill on the top rack with the ribs facing flesh side up (convex side up).
Leave under the grill for five minutes so they become caramelised.
Take out of the grill and pour the rest of your warm sauce over the ribs. Transfer to a cutting board and cut into individual pieces and place in a large serving bowl.
