The Dumpling Sisters Cookbook: Over 100 Favourite Recipes From A Chinese Family Kitchen by Amy & Julie Zhang

Author:Amy & Julie Zhang
Language: eng
Format: epub
ISBN: 9780297609070
Publisher: Orion

lacquered honey hoisin pork spare ribs

It’s no exaggeration to say that these ribs are insanely mouthwatering. If you’re like us, your stomach will grumble longingly when the aroma wafts from the oven, before your heart rate quickens at the sight of deep red, sticky ribs that are so highly varnished they have the light-reflecting sheen of toffee apples. The secret is to lovingly and patiently paint on layers upon layers of extra hoisin and honey … before you take to devouring them rather animalistically that is!

Serves 4

800g rack of pork ribs

for the marinade

1½ tbsp hoisin sauce

2 cloves garlic, very finely diced

2 tsp Shaoxing rice wine

2 pinches salt

½ tsp bicarbonate of soda

2 tsp cornflour

for the basting

1½ tbsp hoisin sauce

½ tsp vegetable oil

1½ tbsp runny honey

1 Slice the rack into individual ribs then rinse them thoroughly under cold water. Drain, then pop the ribs into a large bowl together with the marinade ingredients. Use your hands to massage the marinade into the ribs. Cover and chill for at least 30 minutes.

2 Preheat the oven to 220°C/425°F/Gas mark 7. Line a baking tray with foil. Mix the hoisin sauce and oil in a small bowl so that it is ready for basting later on.

3 Arrange the marinated ribs on the tray in a single layer, sitting them up on their sides (cut sides facing up and down) and bake for 5 minutes on each side. Liberally brush the hoisin and oil mixture over the ribs and bake for a further 8–9 minutes on each side until the ribs have dried out and become slightly singed. Brush half of the honey over the ribs and bake for a further 2 minutes before removing the ribs from the oven and brushing the remaining honey on top. They should be glistening and very sticky by this point.

4 To serve, pile the ribs onto a plate and have wet wipes at the ready.

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