Harry Cobean
Executive Chef
as i said when i cooked & posted this on tuesday's dinner thread,"ever been to a chinese resto/takeaway,had great ribs & wondered how they get that flavour?"well,this receep nails it.guaranteed!a taste of the exotic east,at home & bloody easy to make too!saw the basic recipe on t'interweb a while ago & played about with some of the ingredients & added 5 spice etc.it is now perfect
!!
the three ribs in the pics were huuuuuuUUUUUGE,weighing in at 1.5k/3lbs in total.if you are using smaller ribs then i would say the measures in the receep are good for about 1k/2.2lbs,as there's more surface area to coat with more ribs.
THE INGREDIENTS:
1)3 tablespoons hoisin sauce.
2)3 tablespoons tomato ketchup
3)2 tablespoons chinese rice wine.if you can't get it then a very dry sherry(manzanilla)will do.the ribs won't taste quite the same,but the manzanilla has a slightly salty edge like the shaoxing.dry white wine at a push,if all else fails!!
4)3 tablespoons light soy sauce.
5)3 pureed cloves of garlic.i used the "just add" garlic satchets 'cos they are just finely pureed garlic & were handy!!
6)couple of glugs of franks extra hot.use more,use less,leave it out...you choose.
7)1 heaped teaspoon of chinese 5 spice.
8)2 tablespoons of honey for basting the ribs.
THE METHOD
a)chuck 1) to 7) in a bowl and mix well.
b)put your ribs in a foodsafe bag,pour in the sauce mix,seal the bag & massage your meat
!!.
c)allow to marinate,in the fridge,ideally for 24hrs but,at the very least,i would make in the morning & marinate all day.
d)remove from bag,drain off some of the marinade & whack 'em in the oven at 180c/350f.time will depend on size & quantity.i gave my ribs 55mins total.
e)about ten mins before end of cooking time,baste the ribs with the honey & put back in oven to finish cooking.
f)i served them with prawn fried rice & oyster sauce steamed pak choi.your choice.enjoy!!
!!the three ribs in the pics were huuuuuuUUUUUGE,weighing in at 1.5k/3lbs in total.if you are using smaller ribs then i would say the measures in the receep are good for about 1k/2.2lbs,as there's more surface area to coat with more ribs.
THE INGREDIENTS:
1)3 tablespoons hoisin sauce.
2)3 tablespoons tomato ketchup
3)2 tablespoons chinese rice wine.if you can't get it then a very dry sherry(manzanilla)will do.the ribs won't taste quite the same,but the manzanilla has a slightly salty edge like the shaoxing.dry white wine at a push,if all else fails!!
4)3 tablespoons light soy sauce.
5)3 pureed cloves of garlic.i used the "just add" garlic satchets 'cos they are just finely pureed garlic & were handy!!
6)couple of glugs of franks extra hot.use more,use less,leave it out...you choose.
7)1 heaped teaspoon of chinese 5 spice.
8)2 tablespoons of honey for basting the ribs.
THE METHOD
a)chuck 1) to 7) in a bowl and mix well.
b)put your ribs in a foodsafe bag,pour in the sauce mix,seal the bag & massage your meat
!!.c)allow to marinate,in the fridge,ideally for 24hrs but,at the very least,i would make in the morning & marinate all day.
d)remove from bag,drain off some of the marinade & whack 'em in the oven at 180c/350f.time will depend on size & quantity.i gave my ribs 55mins total.
e)about ten mins before end of cooking time,baste the ribs with the honey & put back in oven to finish cooking.
f)i served them with prawn fried rice & oyster sauce steamed pak choi.your choice.enjoy!!
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