Spare Ribs in Chinese Barbeque Sauce

Mmmm.. Spare Ribs that are sticky and tasty and every bit moreish…


1 Kg of Pork/Beef/Lamb Ribs, cut into 1 inch pieces.

4 Tablespoons of Hoisin Sauce
2 Tablespoons of Black Rice Vinegar
1 Tablespoons of Light Soy Sauce
Grated Ginger- The root has to be the size of the middle of the palm of your hand.
4 Crushed Cloves of Garlic
2 Tablespoons of Rice Wine
A Few Drops of Sesame Oil


Wash the ribs in lemon juice and water, and then put a pot of water with a little salt. Leave to boil rapidly for around 20 minutes, and then turn down to a moderate heat and leave to bubble for 40 minutes, or until nearly tender.

Meanwhile, peel and grate the ginger, and add the other seasonings. Mix together, and leave to one side.

When the ribs are nearly tender, drain the water, and rinse them in cold water. Mix the sauce and ribs, and heat the oven to 250 degrees and bake the ribs on 150 degrees after 5 minutes. Cook for 40 minutes or until tender and the marinade is sticky. Mix all the seasonings(except ginger otherwise the flavour would be too strong!) in a pot and heat through, to create the sauce, and pour into a dish with the ribs. Serve with Egg Fried Rice.


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