Ingredients
Method
- Large Rack of Ribs
- 3 Tbsp Brown or Golden Sugar
- 1 Tbsp Table Salt
- 1 Tbsp Chinese 5 Spice
- 1 tsp Chinese 5 Spice
- 1 tsp Tamarind Sauce
- 120ml Hoisin Sauce
- 120ml Soy Sauce
- 3 Tbsp Runny Honey
- 4 inch piece of Ginger
- 6 Garlic Cloves
- 250ml Water
- 1 Chilli
- 1 Spring Onion
Method
- Pre-heat the oven to 170 deg C
- Grab a large ovenproof high-sided baking tray or dish (large enough for the ribs)
- In a bowl, mix brown sugar, salt and 1 Tbsp Chinese 5 spice - this forms the spice rub.
- Lay the ribs in the tray and cover in spice mix, rub in thoroughly coating each side.
- Pour in 205 ml water into the bottom of the tray and cover with tinfoil.
- Place in the oven for about 2 hrs (really depends how large the ribs are) - the aim of the game is low and slow. Take the ribs out every 30-40 mins to check progress. Once the meats begins to foll off the bone - its nearly ready!
- While the ribs cook, whisk hoisin, tamarind sauce, honey and 1 tsp Chinese 5 spice in a pan. Peal the garlic and ginger and finely grate into the pan. Cook the sauce down for approx 15 minutes on a low heat until the sauce becomes thick and sticky.
- When the ribs are cooked, remove form the oven, discard the foil and pour half the sticky sauce over the ribs. Return the ribs to the oven for a further 5-8 minutes until caramelised. Remove from the oven and brush the remaining sauce over the ribs.
- Finley shop the chilli and spring onion. Pull the ribs apart, they should basically fall apart. Sprinkle with chilli and spring onion and serve.
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