Barbecued spare ribs
Знадоби
Feeds 4. Takes 50 mins plus marinating.1kg long pork spare ribs, cut into individual ribs
250ml water for tray
FOR THE MARINADE
2tsp Chinese five-spice powder
150ml hoisin sauce
2tbsp tomato ketchup
3tbsp Chinese rice wine or dry sherry
# 189-tsp salt
1tbsp freshly grated ginger
FOR THE DIPPING SAUCE2tbsp hoisin sauce
1tbsp Thai sweet chilli sauce
Як готувати
For the marinade, combine the five spice, hoisin, ketchup, rice wine, salt and ginger in a bowl and mix well. Add the ribs and coat them thoroughly. Leave to stand in the marinade for three hours or overnight, tossing occasionally.Place the ribs on a wire rack set over a baking tray and add
the water to the tray. Cook the ribs for 20 minutes at 230C / Gas mark 8 then turn the ribs over and cook
at 200C / Gas mark 6 for 15 to 20 minutes. Keep an eye on
them - you want them scorched and sizzling, but not burnt to a frazzle.
Remove and serve with a dipping sauce of hoisin sauce and sweet chilli sauce.
