Sticky Pork Ribs2013-06-11
Sticky pork ribs is a deliciously classic Chinese dish.
- 800g pork spare ribs
- 1 teaspoon peanut oil
- 1 1/2 teaspoons five-spice powder
- 1/2 cup firmly packed brown sugar
- Thinly sliced green onion, to serve
Preheat oven to 250°C/230°C fan-forced. Place a wire rack in a roasting pan. Pat pork rind dry with paper towel. Score rind with a sharp knife. Combine oil, 1 teaspoon five spice and 1 teaspoon salt in a bowl. Rub oil mixture into pork rind. Season with pepper. Slice between bones into 3 pieces.
Place pork, rind side up, on prepared rack. Roast for 10 minutes or until rind starts to crackle. Reduce oven to 200°C/180°C fan-forced. Roast for 15 minutes or until pork is just cooked through.
Meanwhile, combine sugar, remaining five spice and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 8 minutes or until thickened.
Drizzle pork with sauce (see note). Sprinkle with onion. Serve with Asian coleslaw.
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