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Chinese sweet sticky ribs

Chinese sweet sticky ribs

Prepare: overnight
Cook: 1 to 2 hours
Serve: Serves 4
Dietary: Dairy-free Egg-free Nut-free

These are so deliciously messy – get stuck in with your hands!

From Saturday Kitchen

Ingredients

For the marinade

5cm/2in fresh root ginger, peeled and finely chopped
4 garlic cloves, finely chopped
4 tbsp hoisin sauce
¼ tsp chilli powder
1 tbsp light soy sauce
1 tsp caster sugar
1/8 tsp ground white pepper
¼ tsp salt
1 tsp oyster sauce
1 tbsp Shaoxing rice wine
1 tbsp sesame oil

For the ribs

1kg/2lb 4oz pork ribs, cut into separate ribs
1 tbsp vegetable oil
3 spring onions, finely chopped, to garnish
1 red chilli, finely sliced, to garnish
2 tbsp sesame seeds, toasted, to garnish

Method

To make the marinade, mix all of the ingredients together in a bowl.
To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge.
Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil.
Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes.
Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes.
Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate.
Garnish with the spring onions, red chilli and sesame seeds and serve immediately.