Ingredients
- 1 full rack of baby backs
- 1 tbs tomato puree
- 100 mls Chinese Rice wine (or Mirin)
- 1 large clove of garlic
- 1 tbs minced ginger
- 2 tbs runny honey
- 100 mls Hoisin sauce
If your intentions are leaning towards becoming a bit of a super hero in the kitchen then you must, must, must get this recipe into your repertoire.
These sticky, heady, gooey and meaty Hoisin Ribs are a total party stopper… And I mean that in a good way! If you have tonnes of heads over at your gaff for the night then these beauties will keep everyone happy.
Instructions
Step 1
This is everything you need to make the best ribs you will ever eat.
Step 2
Kick off by making the marinade and the glaze- this is the same recipe for both but is used and cooked in two different ways. Combine the tomato puree, rice wine, garlic, ginger, honey and Hoisin.
Step 3
Smother the rack with 1/2 the marinade, divide in two equal parts and set on a bed of white onion in a roasting tray. Season the rack well with salt and cracked black pepper.
Step 4
Tightly (really tightly) cover the ribs with foil – use a double covering to make sure they steam in their own juice in the oven.
Step 5
Roast the ribs at 140c for 90 minutes – whip them out and literally pull at the bone, if it comes away from the meat then you are done. Get them out and leave to cool completely.
Step 6
Get your paint on with the other 1/2 of the marinade. At this stage feel free to add in some heat if you want, crushed red pepper corns or ghost chilli flakes work well here.
Step 7
Leave to cool again and keep painting on the glaze until it’s all gone.
Step 8
Grill hard for a few minutes on each side and serve with a cool crunchy salad of red cabbage and courgette…. Or just stuff them in your mug. Either option is good.
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