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.