Sticky Chinese Pork Ribs
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Sticky Chinese Pork Ribs
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time | Passive Time |
| 2.5hours | 1hour |
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Ingredients
- 1.2kg Pork Ribsuse more or less to preference
- 1/2cup Hoisin Sauce
- 3tbsp Soy Sauce
- 1tbsp Orange Juice
- 3tbsp Brown Sugar
- 1/2tbsp Ground Ginger
- 3cloves Garlic
- 1 1/2tsp Chinese Five Spice
- 1 Cinnamon Stick
- 3whole Star Anise
- 2bunch Pak Choy
- 1bunch Broccolini
- Jasmine Riceto serve
Instructions
- In a large baking dish, add hoisin sauce, soy sauce, orange juice, brown sugar, ground ginger, garlic, chinese five spice, cinnamon stick & star anise. Stir to mix through.
- Add pork ribs to baking dish and coat both sides with the marinade. Leave the ribs ‘meat side’ down to marinate.
- Place baking dish in refrigerator for at least 1 hour to marinate before cooking. Marinate longer if you can, perhaps in the morning before cooking in the evening.
- Preheat a fan forced oven to 140°C (285°F).
- Cover baking dish with foil and place in oven. Cook ribs for 2 hours while covered with foil. After about 1 hour turn ribs in baking dish and return to oven still covered with foil.
- After the initial 2 hours, remove foil from baking dish and cook a further 25-30 minutes while uncovered, to allow the sauce to thicken a little more.
- Place the pak choy & broccolini in a steamer over boiling/simmering water for about 1-2 minutes.
- Remove both from the steamer and place only the pak choy into iced water to refresh. Remove from iced water and set aside with the broccolini to serve.
- Remove ribs from oven, slice each rib rack into individual ribs and serve with vegetables and jasmine rice. Spoon sauce over ribs and onto rice.