One of my treat dinner’s is ribs and chips. These ribs were amazing and I always think they come out more tender and juicy if you slow braise them first then crisp them up at the end. Char siu pork is one of our favourite’s from the chinese so we thought we would try those flavour’s out on our ribs. I love hoisin sauce and it really does make the ribs taste amazing, I dipped my chips and rib meat into the extra sauce and the meat just fell off the bone. I can’t wait to have them again.
Ingredients (serves 4)
- 2 racks of pork ribs
- 4 litres chicken stock
- 1 cup brown sugar
- 3 ribs celery, roughly chopped
- 3 carrots, roughly chopped
- 1 large or 2 small brown onions, roughly chopped
- 1 bulb of garlic, halved
- 3 star anise
- Salt & pepper
For the glaze and sauce
- 8 garlic cloves, minced
- 3 inch piece of fresh ginger, peeled and grated
- 100 grams brown sugar
- 400 grams hoisin sauce
- 2 tsp Chinese five spice powder
- 2 tbsp light soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- Preheat oven to 160 degrees Celsius fan. Season each rack with salt and pepper and set aside. Get 2 roasting pans. Split the chicken stock between the 2 trays and also split the brown sugar, stirring to dissolve. Add in roughly chopped vegetables, garlic and star anise & lay pork ribs on top. The stock should be just enough in the roasting pan to just partially cover the ribs (if not, add some water to help partially cover). Cover tightly with foil and place in the oven for 3-4 hours or until pork ribs are tender. Every hour or so, take the ribs out and flip them around to make sure they cook evenly. When you can stick a fork into the ribs fairly easily, remove from the oven and allow to cool for at least 30 minutes.
- For the glaze, add all ingredients to a small saucepan and stir over low heat for about five minutes, or until sugar dissolves. Raise the heat to high and stir until sauce thickens (about five minutes). Set aside to cool in a small bowl.
- Line two baking trays with foil. Remove ribs from braising liquid (discard braising liquid) & place ribs on the tray and make sure they have plenty of space and aren’t crowded. Dry off any braising liquid using paper towels – this will help the sticky glaze adhere to the ribs.
- Make sure your oven is still preheated at 160 degrees.
- Brush on the glaze thickly on both sides and return to the oven for 20 minutes (rotate trays halfway through cooking), or until your ribs are sticky, glistening and bubbling. Remove ribs from the oven and apply a second coat. Return to oven for another 10 minutes. Remove from the oven. Serve half a rack with chips or rice and a pot of glaze. Enjoy!