zoom Sticky five-spice ribs

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    Sticky five-spice ribs

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 30 minutes

    Serves: 8 as a starter or 4 as a main


    2 racks pork ribs
    1 tbsp vegetable oil
    2 garlic cloves, chopped
    20g fresh root ginger, chopped
    125ml hoisin sauce
    3 tbsp light soy sauce
    3 tbsp Shaoxing rice wine
    2 tbsp honey
    2 tsp Bart Chinese Five Spice
    1 tbsp sesame seeds, toasted
    2 salad onions, cut into thin julienne strips
    1 red chilli, cut into thin julienne strips


    1. Preheat the oven to 180˚C, gas mark 4. Bring a large pan of water to the boil. Slice the racks in half to give 4 portions. Boil for 15 minutes then drain. Cut into individual ribs using scissors and place in a shallow roasting tin.

    2. Add the oil to a saucepan over a low heat. Sauté the garlic and ginger for about 3 minutes until golden. Stir in the hoisin sauce, soy sauce, rice wine, honey, five spice, sesame seeds and 3 tbsp water; bring to the boil. Pour the sauce over the ribs, wrap tightly in foil and bake for 1 hour, turning halfway to coat in the sauce. To serve, scatter the salad onions and chilli over the ribs and, if eating as a main course, enjoy with steamed rice, if liked. 

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