Aromatic sticky ribs recipe

Chinese barbecue ribs: aromatic, tender, unctuous, sticky, sweet and oh so familiar to every Cantonese takeaway around! Note: the ribs need to marinate for at least 2 hours or overnight.

Ingredients

Details

  • Cuisine: Chinese
  • Recipe Type: Pork
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 75 mins
  • Serves: 4

Step-by-step

  1. Put the ribs into a large bowl with all of the ingredients except the golden syrup. Massage into the meat, then cover and allow to marinate for at least 2 hours or overnight in the fridge.
  2. Remove the ribs from the fridge and allow to come back up to room temperature. Preheat the oven to 170°C/340°F/gas mark 3.
  3. Give the bowl a good toss and tip the ribs and any marinade that will have pooled in the bowl on to a large baking tray.
  4. Bake in the oven for 40 minutes, then increase the heat to 180°C/350°F/gas mark 4, baste the ribs and return to the oven for another 10 minutes.
  5. Baste again and bake for a further 10 minutes, or until the ribs have begun to brown and even char a little. If you like your meat to literally fall off the bone, increase the first part of the cooking time to 1 hour before you start basting.
  6. Remove the ribs from the oven and allow to rest for 15 minutes, then transfer to a serving plate and drizzle over the golden syrup.

This recipe is from Chinese Takeaway in 5 by Kwoklyn Wan (Quadrille, £15). Photography ©Sam Folan.

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