Chinese Glazed Ribs
Photo features both ribs to create the Small Seal Script Mandarin Character for Horse.
Ingredients
- 1 Rack of Johnston's Spare Pork Ribs OR 2 Racks of Baby Back Ribs
Marinade
- 30 ml Oyster sauce / 2 tablespoons
- 60 ml light soy sauce / 4 tablespoons
- 30 ml Chinese cooking wine / 2 tablespoons
- 60 ml Plum Sauce / 4 tablespoons
- 2 pieces red fermented bean curd mashed available in Asian supermarkets
- 10 ml sesame oil / 2 teaspoons
- 30 ml Hoisin sauce / 2 tablespoons
- 20 ml dark soy sauce / 4 teaspoons
- 2 cloves garlic crushed
- ½ tsp ground white pepper
- 1 tsp five spice powder
- 1 tbsp chilli flakes / powder optional but recommended
- 2 tbsp brown sugar
- A few drops of natural red food colouring optional or use 1 tbsp sauce from the red fermented bean curd bottle
Glaze
- 45 ml plum sauce and juices from rib in foil parcel after baking / 3 tbsp
Instructions
- Remove membrane on back of ribs with a sharp knife and a paper towel to pull it off
- Mix the marinade ingredients well in a bowl
- Rub marinade all over the ribs and leave it in the marinade for at least 8 hours but best overnight in a tray (flip half way) or in a zipper food storage bag
- Preheat oven to 135 celsius /275 Fahrenheit convection
- Remove ribs from marinade and wrap the rack of ribs in a foil parcel.
- Place foil parcel on a foil or parchment lined baking sheet and bake in the oven until the internal rib temperature reaches 93 Celsius / 199 Fahrenheit (About 110 minutes for spare ribs or 90 minutes for baby back ribs)
- Remove ribs and place them on a rack for final grilling /broiling in the oven. Mix glaze and brush over ribs. Watch carefully (less than a minute) and flip over ribs and brush with glaze again and grill.
- Serve with steamed Jasmine rice