Ribs

  • Serves 4
  • 2 Racks of ribs
  • Marinade
  • 1 Teaspoon Chinese 5 spice
  • 1 Teaspoon ground allspice
  • 1 Teaspoon ground cloves
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 2 Tablespoons of dark soya sauce
  • 1 Tablespoon of soft brown sugar or 2 of honey
  • 1 Tablespoon finely chopped ginger
  • 1 Teaspoon cracked black pepper
  • 2 Tablespoons Shaoxing rice vinegar
  • Cooking ingredients
  • Equal amounts of chicken stock and pineapple juice enough to cover the ribs in an oven proof dish
  • Glazing ingredients
  • 2 Tablespoons Hoisin sauce
  • 2 Teaspoons of Shoaling rice vinegar
  • 1 Tablespoon honey
  • Juice of one orange
  • 1 Tablespoon ketchup
  • 1 Tablespoon dark soya sauce
  • Mix the marinade ingredients together and paste over the ribs, concentrating on the rounded side and leaving them rounded side up in a cool place for 2 hours.
  • Heat the oven to 160C
  • After 2 hours place the ribs, rounded side down, in an ovenproof dish with high sides, or a cast iron roasting pan.
  • Cover with equal amounts of chicken stock and pineapple juice. Cover in tin foil and place int he heated oven. Cook for 2 hours.
  • After 2 hours remove the ribs from the roasting tin and discard the stock and juice. Turn the ribs curved side up and coat with the glaze. Return them to the oven uncovered and bake for 15 to 20 min