Chinese · Dinner
Barbecue Pork Ribs
Bone-in pork ribs braised until tender, then roasted with a sticky char siu-style glaze of hoisin, soy sauce, honey and Chinese five-spice. Sweet, salty and lightly smoky with a lacquered mahogany surface, served with steamed rice and scallions.
$6
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
618Calories
47.1gProtein
29.9gFat
35.8gCarbs
17.1gSugar
1.6gFiber
1278mgSodium
229mgChol
9.4gSat Fat
686mgPotassium
65mgCalcium
2.9mgIron
1.1mcgVitamin B12
3.8mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Pat pork ribs dry and mince garlic, grate ginger, and slice scallion. Whisk hoisin sauce, soy sauce, shaoxing wine, honey, five-spice powder, garlic and ginger until smooth.
2
Marinate
Coat ribs in the glaze mixture and chill for 30 minutes until the paste penetrates the meat.
3
Braise
Transfer ribs and marinade to an ovenproof dish with 1/4 cup water. Braise covered at 325°F for 50 minutes until meat pulls easily from bone.
4
Roast
Uncover and roast at 425°F for 20 minutes, turning and basting every 8 minutes until the surface is glossy mahogany with slight char.
5
Plate
Slice ribs between bones, drizzle sesame oil, scatter scallion over top, and serve with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in pork ribs
- 4 tbsp4 tbsp hoisin sauce
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tbsp2 tbsp honey
- 1 tsp1 tsp Chinese five-spice powder
- 4 cloves4 cloves garlic
- 11 inch (26g) fresh ginger
- 22 scallion
- 1 tsp1 tsp sesame oil
- 2/3 cup130g white rice, cooked, to serve
