Finger lickin’ good sticky pork spare ribs with a hint of heat from chilli make a tasty dinner treat. Marinating your ribs for at least 4 hours allows the flavour to really sink into the meat. Serve your sumptuous ribs on a bed of jasmine rice to soak up any extra sauce.
Preparation: 4 hours marinating, plus 45 mins cooking
1kg pork spare ribs (about 8)
1/4 cup hoisin sauce
1/4 cup brown sugar
1/4 cup oyster sauce
4 cloves garlic, crushed
2cm finely grated ginger
1 tsp chilli powder
1/2 cup water
- Combine the hoisin, brown sugar, oyster sauce, garlic, ginger, chilli powder and water in a bowl.
- Pour sauce mixture over pork in a bowl and turn to coat thoroughly. Cover and refrigerate for minimum 4 hours or overnight.
- Preheat oven to 200°C. Line a large roasting pan with baking paper and place a wire rack inside. Place the pork ribs on the rack, reserving and remaining sauce in the bowl.
- Roast the pork for 40 to 45 minutes, basting with remaining marinade until golden and cooked through.
Serve on steamed jasmine rice with a fresh green salad.