Hoi Sin and Ginger Pork Ribs is a Chinese dish that I adore. The flavours of the hoi sin and soy sauces create an underlying base of a dish that in sticky and full of taste. Any Pork Ribs roasted this way will fit into any menu. I serve these with Vegetable Chow Mein, Chicken Fried Rice and Chicken Fried Rice.
These are ideal as a starter, main dish and a side dish. The marinade of this recipe include a lot of ingredients but once you have tasted it, you will understand why. I make this a day or so in advance and store in the fridge. The combination of hoi sin, soy, ginger, garlic and orange creates a sauce that tastes far more complicated than it really is.
One of the best things about this dish is the preparation. Once the ribs have been coated in the marinade, they can sit in the refrigerator overnight. This gives the flavours plenty of time to work their way into the pork. I find this especially useful when cooking for friends because most of the preparation can happen the day before.
The roasting method also makes a difference. Starting the ribs in a hotter oven helps the outside develop colour, while the lower temperature allows the meat to cook slowly. A little boiling water in the roasting tray helps keep the cooking environment moist. Meanwhile, the marinade develops into something wonderfully aromatic as it cooks.
When the ribs are nearly ready, reheating the remaining marinade gives you an extra layer of flavour to finish the dish. It also creates that glossy sauce that makes these ribs so tempting when they reach the table. Just make sure the reserved marinade is thoroughly heated before serving.
I like to cut the ribs into individual portions before serving. This makes them easier to pick up and enjoy, although you should definitely have plenty of napkins nearby. The sticky sauce has a habit of finding fingers, plates and anything else within reach!
For a complete meal, serve the ribs alongside steamed rice, fried rice or vegetable chow mein. Crisp stir-fried vegetables also provide a lovely contrast to the rich pork. Alternatively, serve smaller pieces as a starter and let everyone help themselves.
The flavours are bold, but the dish does not need to be complicated. The sweet depth of hoi sin balances the salty soy, while ginger and garlic provide warmth and freshness. Orange juice adds a gentle fruity note that helps brighten the sauce.
These ribs are particularly good for relaxed weekend cooking. Put them in the oven, prepare a few simple sides and let everyone gather around the table. Once you have tried them, they may become one of those recipes you return to whenever you want something comforting, sticky and seriously tasty.
Hoi Sin and Ginger Pork Ribs
Ingredients
- 8 cloves garlic
- 1 large onion chpped
- 160 ml hoisin sauce
- 4 tbsp orange juice
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp tomato puree
- 1 tsp black peppercorns
- 1 tsp sherry vinegar
- 5 cm ginger peeled
- 1 1/2 kg pork ribs
- 2 tbsp sesame oil
- 2 tbsp shaoxing rice wine
Instructions
- Place the ribs into a large dish.1 1/2 kg pork ribs
- Put everything else into a blender and blitz until you have a smooth sauce. smear the sauce allover the ribs making sure everything cm is covered.8 cloves garlic, 1 large onion, 160 ml hoisin sauce, 4 tbsp orange juice, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp tomato puree, 1 tsp black peppercorns, 1 tsp sherry vinegar, 5 cm ginger, 2 tbsp sesame oil, 2 tbsp shaoxing rice wine
- Cover the dish with a lid and place in the fridge for the night to marinade.
- Preheat the oven to 200C/400F/Gas 6
- line a roasting tray with foil and place a sit rack on top. Pour boiling water into the tray.
- Lift the ribs out of the marinade and place on the tray, bone side down.
- Roast for about 30 minutes and then reduce to 160C/325F/Gas 3. If the water in the base is running low top it up with more boiling water
- Roast for another hour.
- When nearly cooked , simmer the marinade in a pan for a few minutes.
- Cut the ribs up and place on a dish and pour the heated marindae over the top.
- Enjoy I do.
47 comments
Superb dish that I never get tired of.
The marinade was delicious and I was tempted to use the extra sauce on everything.
Everyone enjoyed these, especially with steamed rice and some crunchy vegetables on the side.
I prepared these the night before and the extra marinating time made a noticeable difference.
I cooked these for friends and they were easily the most popular dish on the table.
The recipe produced exactly the sticky, glossy ribs I was hoping for.
The sauce caramelised beautifully in the oven and made the ribs wonderfully sticky.
The sauce was delicious and glossy, although mine did not caramelise quite as much as expected.
Very tasty and wonderfully sticky, although I would probably add a little chilli next time.
The garlic and ginger gave the sweet hoi sin sauce just enough savoury depth.
I served these at a family gathering and they disappeared remarkably quickly.
These were messy to eat but absolutely worth having plenty of napkins ready for.
I thought the sauce was a little strong on its own, but it was perfect once served with rice.
I left the ribs marinating overnight and would definitely recommend doing the same.
The pork was beautifully tender and almost fell away from the bone.
Very enjoyable ribs, although my particular batch took longer to become tender.
I would recommend using a roasting tray that is easy to clean because the sauce becomes very sticky.
These were better than many takeaway ribs I have tried and tasted much fresher.
The ribs were full of flavour and paired beautifully with plain steamed rice.
These were simple enough for a weekday meal but special enough for entertaining.
I served them with noodles and stir-fried vegetables, which made a brilliant combination.
I was surprised by how easy these were to prepare considering how impressive they tasted.
The pork was tender and the sauce had a wonderful mixture of sweet, savoury and aromatic flavours.
The combination of orange and hoi sin was a lovely change from the usual barbecue-style ribs.
I loved the balance of sweet and savoury flavours, although I added a little extra ginger for more warmth.
I found the ribs slightly salty, so next time I will use a little less soy sauce.
My ribs needed a little longer in the oven, but the final result was excellent.
These ribs were tender, juicy and packed with flavour from the marinade.
The sauce thickened nicely towards the end of cooking and coated the ribs perfectly.
The recipe was straightforward and easy to follow, even for someone who does not cook ribs often.
I reduced the amount of soy sauce slightly and thought the flavour was just right.
I added some sliced spring onions before serving and they gave the dish a nice fresh finish.
Lovely recipe, although I would personally make the sauce slightly less sweet next time.
The orange flavour was subtle but added something special to the finished dish.
The ginger and garlic worked brilliantly with the hoi sin and gave the ribs plenty of flavour.
A delicious recipe overall, although I would prefer a little more ginger in the marinade.
These ribs had plenty of flavour without being overwhelmingly spicy or hot.
The meat came out beautifully soft and the sticky coating was the best part.
These made a fantastic weekend dinner and everyone asked when I would make them again.
I used pork ribs with plenty of meat on them and they worked perfectly with the sauce.
The flavour improved even more after resting for a few minutes before serving.
These were a huge hit with the family and there was not a rib left on the plate.
The orange added a lovely freshness that stopped the sauce from becoming too heavy.
Really tasty ribs, although I found the sauce slightly too sweet for my preference.
The ribs were incredibly tender and the hoi sin sauce gave them a lovely sticky finish.
My children loved these and surprisingly asked for more, despite usually avoiding ribs.
I added a small amount of chilli flakes and thought they gave the ribs an excellent kick.