Chinese-style spare ribs

Easy
August 2019

Easy
August 2019

Serves 2
Hands-on time 15 mins

Make our recipe for the ultimate slow-cooked baby back pork ribs ahead of time and then use them to put together these super sticky Chinese-style spare ribs.

Serve alongside some steamed white rice and pak choi for an authentic and comforting dish for two.

Nutrition: per serving

Calories: 654kcal
Fat: 45.7g (12.7g saturated)
Protein: 41.4g
Carbohydrates: 18.3g (12.6g sugars)
Fibre: 2g
Salt: 2g

Nutrition: per serving

Calories: 654kcal
Fat: 45.7g (12.7g saturated)
Protein: 41.4g
Carbohydrates: 18.3g (12.6g sugars)
Fibre: 2g
Salt: 2g

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Ingredients

½ quantity slow-cooked pork ribs
3 tbsp hoisin sauce
1 tbsp soy sauce
1½ tsp honey
2 tsp cider vinegar
¾ tsp chinese five spice powder
Vegetable oil for frying
2 spring onions, finely chopped
1 chilli, finely sliced
2 garlic cloves, finely sliced
Cooked rice and steamed pak choi to serve (optional)

½ quantity slow-cooked pork ribs
3 tbsp hoisin sauce
1 tbsp soy sauce
1½ tsp honey
2 tsp cider vinegar
¾ tsp chinese five spice powder
Vegetable oil for frying
2 spring onions, finely chopped
1 chilli, finely sliced
2 garlic cloves, finely sliced
Cooked rice and steamed pak choi to serve (optional)

Method

Heat the grill to medium. Cut the racks into individual ribs and set on a baking tray lined with non-stick baking paper. Mix the hoisin, soy, honey, cider vinegar and five spice in a small pan. Bring to the boil over a medium-high heat, then bubble for 3-4 minutes until thickened. Brush the sauce generously all over the ribs, then grill for 3-4 minutes, turning halfway through, until sticky and caramelised.
Heat a generous glug of vegetable oil in a frying pan. Add the spring onions, chilli and garlic, then stir-fry for 4-5 minutes until just starting to turn golden and crisp – be careful not to let the garlic burn. Use a slotted spoon to scoop out the ingredients onto a plate lined with kitchen paper to drain.
Divide the ribs between 2 serving plates, then sprinkle over the chilli and garlic mixture. Serve with cooked white rice and steamed pak choi, if you like.

Method

Heat the grill to medium. Cut the racks into individual ribs and set on a baking tray lined with non-stick baking paper. Mix the hoisin, soy, honey, cider vinegar and five spice in a small pan. Bring to the boil over a medium-high heat, then bubble for 3-4 minutes until thickened. Brush the sauce generously all over the ribs, then grill for 3-4 minutes, turning halfway through, until sticky and caramelised.
Heat a generous glug of vegetable oil in a frying pan. Add the spring onions, chilli and garlic, then stir-fry for 4-5 minutes until just starting to turn golden and crisp – be careful not to let the garlic burn. Use a slotted spoon to scoop out the ingredients onto a plate lined with kitchen paper to drain.
Divide the ribs between 2 serving plates, then sprinkle over the chilli and garlic mixture. Serve with cooked white rice and steamed pak choi, if you like.

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