Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Sticky Chinese Ribs With Hoisin Sauce
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Succulent and sticky, hoisin pork ribs − perfect as part of a Chinese fakeaway treat.
Cook time: 1 hrs and 0 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
900g
lean pork spare ribs
5 tablespoons
hoisin sauce
3 tablespoons
orange juice
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Line a large roasting tin with foil or baking parchment.
Place the ribs into tin and cook covered with foil for 15 minutes.
Step 2
Mix together the hoisin sauce with and the orange juice.
Step 3
Remove top covering of foil from pan and spoon half the sauce over ribs.
Step 4
Return to the oven for approx 40-50 minutes or until ribs are sticky and browned to your liking. (Baste a couple of times with the remaining sauce to make sure they go really sticky!)
Step 5
Serve with baked potato wedges, a bean and sweetcorn salsa and corn on the cob.
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Line a large roasting tin with foil or baking parchment.
Place the ribs into tin and cook covered with foil for 15 minutes.
Step 2
Mix together the hoisin sauce with and the orange juice.
Step 3
Remove top covering of foil from pan and spoon half the sauce over ribs.
Step 4
Return to the oven for approx 40-50 minutes or until ribs are sticky and browned to your liking. (Baste a couple of times with the remaining sauce to make sure they go really sticky!)
Step 5
Serve with baked potato wedges, a bean and sweetcorn salsa and corn on the cob.
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