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Hoisin pork spare ribs

Chilli pork spare ribs

Hoisin pork spare ribs

Name: Hoisin pork spare ribs
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 600ml groundnut oil; 1kg pork spare ribs, separated into individual ribs; 850ml chicken stock; 2 tbsp chilli bean sauce; 1 tbsp granulated sugar; 75ml Shaohsing rice wine or dry Sherry; 1.5 tbsp dark soy sauce; 2 tbsp light soy sauce; 2 garlic cloves finely chopped; 2 spring onions finely chopped; 2 tbsp whole yellow bean sauce (optional); 3 tbsp hoisin sauce; 2 tbsp cornflour blended with 3 tbsp water

Ken Hom

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Serves 4

More effort

Prep: 10 mins

Cook: 1 hr and 30 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Juicy spare ribs braised with a chilli and hoisin sauce that make a succulent side dish to any Chinese feast

Freezable

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Ingredients

Nutrition

Units:

MetricUS

600ml groundnut oil
1kg pork

spare ribs, separated into individual ribs

For the braising sauce

850ml chicken stock
2 tbsp chilli bean sauce
1 tbsp granulated sugar
75ml Shaohsing rice wine

or dry Sherry
1.5 tbsp dark soy sauce
2 tbsp light soy sauce
2 garlic cloves

finely chopped
2 spring onions

finely chopped
2 tbsp whole yellow bean sauce

(optional)
3 tbsp hoisin sauce
2 tbsp cornflour

blended with 3 tbsp water

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Nutrition: per serving

kcal405
fat22g
saturates8g
carbs20g
sugars11g
fibre2g
protein30g
salt4.7g

Method

step 1

Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
step 2

Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
step 3

Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
step 4

Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.

RECIPE TIPS

STORING THE SAUCE

The braising sauce can be frozen after step 2 and reused the next time you make this dish. If you want to get ahead, the dish can be prepared up to this point the day before.

Recipe from Good Food magazine, February 2016

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A star rating of 3.6 out of 5.3 ratings

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