Sticky Chinese Ribs With Hoisin Sauce

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Succulent and sticky, hoisin pork ribs − perfect as part of a Chinese fakeaway treat.

Cook time: 1 hrs and 0 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

900g lean pork spare ribs
5 tablespoons hoisin sauce
3 tablespoons orange juice

Method

Step 1

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.

Step 2

Mix together the hoisin sauce with and the orange juice.

Step 3

Remove top covering of foil from pan and spoon half the sauce over ribs.

Step 4

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!)

Step 5

Serve with baked potato wedges, a bean and sweetcorn salsa and corn on the cob.

Method

Step 1

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.

Step 2

Mix together the hoisin sauce with and the orange juice.

Step 3

Remove top covering of foil from pan and spoon half the sauce over ribs.

Step 4

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!)

Step 5

Serve with baked potato wedges, a bean and sweetcorn salsa and corn on the cob.

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