Pork Spare Ribs

3 Apr

I’ve always called these things spare ribs, my mum used to cook them a lot when I was a kid because they were cheap meat cuts and I loved them. These ones are done Chinese style, marinated in Chinese five-spices, hoisin sauce, garlic, ginger and soy sauce then cooked until the fat renders out and the ribs are crisp outside and succulent inside. A real treat. Serve as an appetizer or on rice with Asian greens on the side.

  • Pork Ribs
  • crushed garlic 
  • grated ginger
  • hoisin sauce 
  • soy sauce
  • pinch Chinese 5 spice powder
  • pure sesame oil a few drops to tatse

Mix the marinade ingredients together and rub over the pork ribs. Set aside to marinade, over night for best results or for 4 hours. Lay the ribs in a single layer, I cook them on a wire rack with a tray below, then bake in a hot oven for about 30 minutes or until the outside starts to crisp and burn but the flesh is still succulent.

Cooks Note Hoisin sauce is a thick, slightly sweet smooth chinese bean sauce.
3/4/2008:

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