Hoi Sin and Ginger Pork Ribs
Hoi Sin is gorgeous anyway but when you roast it, it becomes totally sticky with extra flavour.
Hoi Sin is gorgeous anyway but when you roast it, it becomes totally sticky with extra flavour.
Servings 4 people
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.
- 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.
- 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.
Nutrition
Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 1186mg | Potassium: 172mg | Fiber: 2g | Sugar: 16g