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Chinese Style BBQ Ribs

Prep: 10 Mins

Cook: 40 Mins

Slow cooked, sticky and delicious BBQ Ribs from chef Jeremy Pang. Our spare ribs are the perfect sharing dish for parties and BBQ's.

IngredientsMethod

  • 4 garlic cloves
  • a large knob of ginger
  • 30 spare ribs
  • 4 tablespoons tomato ketchup
  • 4 tablespoons hoisin sauce
  • 4 tablespoons granulated sugar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon oyster sauce
  • ½ spring onion, finely chopped, to garnish

The Preparation

1. Preheat the oven to 180°C

2. Finely chop the garlic and ginger and put in a deep roasting tray or big pot suitable for the oven along with the ribs and all the other ingredients. Mix everything together thoroughly, ensuring the ribs are well covered.

The Cooking

3. Transfer the ribs to the oven and cook uncovered for at least 35 - 40 minutes, basting and turning the ribs every so often so they don’t burn (if they do start to ‘catch’, turn your oven down slightly). Towards the end of the cooking time the ribs will start to break up and fall apart slightly – this is a good sign, but you want to keep them as whole as possible so be careful when turning.

Sprinkle over some finely chopped spring onion to garnish. Enjoy.

How To Make Hoisin and Cola Ribs

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  • 4 garlic cloves
  • a large knob of ginger
  • 30 spare ribs
  • 4 tablespoons tomato ketchup
  • 4 tablespoons hoisin sauce
  • 4 tablespoons granulated sugar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon oyster sauce
  • ½ spring onion, finely chopped, to garnish

The Preparation

1. Preheat the oven to 180°C

2. Finely chop the garlic and ginger and put in a deep roasting tray or big pot suitable for the oven along with the ribs and all the other ingredients. Mix everything together thoroughly, ensuring the ribs are well covered.

The Cooking

3. Transfer the ribs to the oven and cook uncovered for at least 35 - 40 minutes, basting and turning the ribs every so often so they don’t burn (if they do start to ‘catch’, turn your oven down slightly). Towards the end of the cooking time the ribs will start to break up and fall apart slightly – this is a good sign, but you want to keep them as whole as possible so be careful when turning.

Sprinkle over some finely chopped spring onion to garnish. Enjoy.

How To Make Hoisin and Cola Ribs

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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