Fast-barbecued Ribs

Name: Fast-barbecued Ribs
Yield: Serves 4–6
Cuisine: Chinese
Ingredients: 2 teaspoons sugar; 3 tablespoons dried thyme; 1 tablespoon Dijon mustard; 2 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 2 tablespoons dark soy sauce; 2 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 2 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 3 tablespoons coarsely chopped garlic; 2 tablespoons mirin (Japanese sweet rice wine) or Shaoxing rice wine or dry sherry; 2 tablespoons chilli-bean sauce; 2 teaspoons finely chopped fresh ginger; 1.5 kg (3½ lb) pork spare ribs; 1 teaspoon freshly ground five-pepper mixture or black pepper; 2 teaspoons salt; 5 tablespoons hoisin sauce; 1 teaspoon freshly ground five-pepper mixture or black pepper; 2 tablespoons light soy sauce; 3 tablespoons sesame oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

There are very few foods which are as much fun to eat as pork spare ribs. Juicy and bursting with flavours - they are fairly easy to prepare if you try my method. The spare ribs are first cooked in a low oven for 1 hour to render some of the fat and to tenderize them at the same time. This can be done hours in advance. Then I make a simple sauce using Chinese and European ingredients. Since the spare ribs are already cooked, it takes but 20 minutes to finish them off. This is a wonderful su

Ingredients

Asia
China
Main course
Summer

Ingredients

Method