Sticky Chinese Ribs With Hoisin Sauce
Not too tricky
- 900g lean pork spare ribs
- 5 tablespoons hoisin sauce
- 3 tablespoons orange juice
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Line a large roasting tin with foil or baking parchment.
Place the ribs into tin and cook covered with foil for 15 minutes.
Mix together the hoisin sauce with and the orange juice.
Remove top covering of foil from pan and spoon half the sauce over ribs.
Return to the oven for approx 40-50 minutes or until ribs are sticky and browned to your liking. (Baste a couple of times with the remaining sauce to make sure they go really sticky!)
Serve with baked potato wedges, a bean and sweetcorn salsa and corn on the cob.