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Oven Baked Spare Ribs

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  Pork spare ribs 2 Pound, chopped into 5 centimeter, 2 inch lengths
  Salt To Taste
  Szechwan peppercorns To Taste, roasted and ground
For the sauce:
  Dark soy sauce 3 Tablespoon
  Dry sherry 2 Tablespoon
  Wine vinegar 1 Tablespoon
  Plum sauce 2 Tablespoon
  Clear honey 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Grated fresh ginger 1 Tablespoon
  Five spice powder 1 Teaspoon
  Finely chopped onion 2 Tablespoon

1. Mix all the sauce ingredients together.
2. Place the ribs in a roasting tin, pour over the sauce and mix well. Cover with foil and leave to marinate overnight if possible, for a better flavour.
3. Cook, covered, in a preheated oven, 170°C/325°F/Gas Mark 3, for 1 hour. Increase the temperature to 200°C/ 400°F/Gas Mark 6.
4. Uncover, stir and return to the oven for 30 minutes, stirring occasionally, until the juices reduce to a syrupy glaze and the ribs brown.

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