Sticky ribs recipe
information
Chinese style pork spare ribs make a very tasty starter - or you could serve them as a main meal with 4 tablespoons of boiled rice.
ingredients
500 g (1 lb 2 oz) pork spare ribs
4 tablespoons tomato puree
2 tablespoons rice or cider vinegar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon Chinese five spice powder
2 teaspoons light or dark muscovado sugar
salt and freshly ground black pepper To serve
1 tablespoon chopped fresh coriander or parsley
2 spring onions, sliced finely
4 tablespoons tomato puree
2 tablespoons rice or cider vinegar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon Chinese five spice powder
2 teaspoons light or dark muscovado sugar
salt and freshly ground black pepper To serve
1 tablespoon chopped fresh coriander or parsley
2 spring onions, sliced finely
method
1. Preheat the oven to Gas Mark 6/ 200°C/fan oven 180°C.
2. Put the spare ribs into a large roasting pan.
3. In a bowl, mix together the tomato puree, rice or cider vinegar, soy
sauce, hoisin sauce, five spice powder and sugar. Season with salt and pepper and brush this mixture generously over the ribs to glaze them.
4. Roast the ribs for 30 minutes, then baste them again with the leftover glazing mixture, adding any remaining mixture to the roasting pan. Roast the ribs for a further 20-25 minutes.
5. Serve the ribs, sprinkled with the chopped coriander or parsley and sliced spring onions.
Variations Substitute oyster sauce for the hoisin sauce if you prefer. The Points will be reduced to 5 per serving. For extra bite, add a teaspoon or two of hot chilli sauce to the glaze mixture. The Points will remain the same.
2. Put the spare ribs into a large roasting pan.
3. In a bowl, mix together the tomato puree, rice or cider vinegar, soy
sauce, hoisin sauce, five spice powder and sugar. Season with salt and pepper and brush this mixture generously over the ribs to glaze them.
4. Roast the ribs for 30 minutes, then baste them again with the leftover glazing mixture, adding any remaining mixture to the roasting pan. Roast the ribs for a further 20-25 minutes.
5. Serve the ribs, sprinkled with the chopped coriander or parsley and sliced spring onions.
Variations Substitute oyster sauce for the hoisin sauce if you prefer. The Points will be reduced to 5 per serving. For extra bite, add a teaspoon or two of hot chilli sauce to the glaze mixture. The Points will remain the same.
serving amount
serves 4
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