Sticky Glazed Chinese Pork Ribs
It may feel like the bank holiday weekend signals the end of summer and the rain makes it feel like autumn but we’re firmly in the camp of bring-out-the-barbecue whatever the weather. It’s not over yet – we’ve a little window of sunshine promised on Friday evening so get the barbecue lit! Amy, the Roundhouse Kitchen Coach has devised a great late summer recipe for Sticky glazed Chinese pork ribs, to cook in the oven or indeed on the barbecue.
Amy has also come up up with a great alternative to burger rolls – brioche buns – we’ve posted this recipe too if you’d like to combine them. She’s tried out both recipes in her own bespoke Roundhouse kitchen so she knows they work… is that a glimmer of sun we spy… go on bring out the barbie!
Sticky glazed Chinese pork ribs
2 x racks pork loin ribs
sunflower or groundnut oil, for drizzling
2 tbsp Chinese five spice
Sea salt and freshly ground black pepper
For the glaze
2 tbsp sunflower or groundnut oil
2 x red onions, chopped
1 level tsp Chinese five spice
1/2 tsp dried chilli flakes
75ml fresh apple juice
3 tbsp hoisin sauce
2 tbsp runny honey
1 tbsp tomato ketchup
1 tbsp red wine vinegar
1 tbsp light soy sauce
A sprinkling of toasted sesame seeds – we used black and white
3 x spring onions, chopped
- Begin by preparing the ribs. Drizzle with enough oil to coat, then sprinkle over the five spice, season well and rub to distribute the flavourings evenly. Place in a perforated steam container, and steam at 100°C for 4 hours.
- In the meantime you can make the glaze. Gently fry the onions in the oil for about 15 minutes, or until well softened and caramelised.
- Stir in the five spice and chilli flakes, and fry for a further 2-3 minutes.
- Now stir in the remaining ingredients and bubble away for about five minutes, then remove from the heat and allow to cool slightly.
- Tip the glaze mixture into the bowl of a food processor, and pulse until smooth.
- When the ribs have had their time steaming, remove and paint all over with a generous coating of the glaze using a pastry brush.
- If you are barbeque-ing the ribs, they will need about 10-15 minutes to cook and for the glaze to go sticky. Re-apply the glaze two or three times throughout cooking, so that it can build up and become even more delicious…
- If you are oven-cooking, place the coated ribs on a grill pan and cook in a pre-heated oven on Fan Grill 200°C, for around 15 minutes, meaty side up. Start them off on the second shelf down from the top to avoid scorching – they will need a little time for the glaze to go sticky. Re-apply the glaze two or three times throughout cooking.
- To serve, remove on to a large chopping board or platter, sprinkle with sesame seeds and chopped spring onion and serve with any remaining sauce alongside.