TANGY BBQ PORK RIBS
(adapted from Simple Chinese Recipes by Bee Yinn Low)
1 clove garlic, minced
500 gr pork spare ribs or baby back ribs
1 recipe of Chinese BBQ Sauce (see below)
Chinese BBQ Sauce
1 1/2 tbsp muscovado (or brown sugar)
1 1/2 tbsp honey
1 1/2 tbsp hoisin sauce
1 1/2 tbsp soy sauce
1 tsp Chinese Rice Wine
3 dashes white pepper
1/2 tsp Chinese five spice powder
1/2 tsp sesame oil
- [The night before] Marinate the pork ribs with the Chinese BBQ sauce mixed with minced garlic.
- Preheat oven to 160 C.
- Wrap the pork (without the sauce) with 2 layers of aluminum foil. Place the parcel in a roasting pan and roast for 2-3 hrs. Not longer than 3 hours.
- Remove the ribs from the oven after roasting, unwrap the aluminum foil carefully.
- In a pan, heat up the left over sauces (from the marinade) until it thickened and bubbly. Pour or brush both sides of the pork ribs. Transfer to serving plate and serve immediately.
~ I roasted my pork ribs for 3 hours, and the bottom part of the pork has started to stick with the aluminium foil and getting difficult to remove. In addition, the meat has started to get charred that leave a teeny weeny bitterness (burnt) flavor. Hence I would not recommend to roast beyond 3 hours.
~ However, the advantage of roasting for 3 hrs: the meat is literally falling off the bones. Perfect!