These Chinese Barbequed Pork Ribs offer a truly tasty and satisfying alternative to the American Style Barbeque flavour we are all used to. The combination of Hoisin Sauce, Soy Sauce and Five Spice bring totally different flavour characteristics to the fore, I can say based on the response from my crew the flavour was widely described as delicious. I have marinated and cooked these ribs slowly to encourage maximum flavour and tenderness and the results are truly rewarding, give your crew a taste of the orient served with an Egg Fried Rice or a Pilaf Rice.
Chinese Barbequed Pork Spare Ribs
Chinese Barbeque Rib Marinade
Chinese Barbeque Pork Ribs Sauce
Mix all the marinade ingredients together in a suitable mixing bowl.
Place the pork ribs in a deep container and brush with the marinade on both sides and place each rack of ribs in a second container.
Return the coated pork rips to the deep container cover with cling-film and place in the fridge over night to allow the marinade flavour the ribs.
The next day remove the ribs from the freezer and cut into suitable size pieces each with 3 or 4 ribs on each portion. (The ribs could be cut before marinating, but on the day I photographed these ribs I coated them whole for speed during production) spread the pork ribs out on 4 gastronome trays. We are going to roast these ribs low and slow.
Place the ribs in a pre-heated oven set at approximately 150°C to 160°C on combination steam and dry heat for one hour, checking periodically to ensure they don't singe too much. If you don't have a combination oven cover with aluminium foil. The oven time and temperature will be dependant on what type of oven you have in your galley.
While the ribs are roasting we can make the Chinese Barbeque Sauce, it's simple place everything except the water and cornflour into a suitable size pot. bring the sauce to a slow rolling simmer for about 20 minutes. mix the cornflour and water together and add to the hot simmering sauce and whisk until the sauce comes back to the boil remove from the stove and keep warm.
After the pork ribs have been cooking for an hour, remove them from the oven and place on the bench. Leave the oven switched on as we will be returning the ribs straight back to the oven.
Place the pot of warm sauce next to the ribs and have clean trays ready on the other side of the sauce from the cooked ribs.
Using tongs dip the ribs in the sauce.
One by one place the dipped ribs into the clean trays until all the ribs are coated.
When the trays are full of coated ribs return to the oven. and keep any remaining sauce warm.
Cook the coated ribs for a further 20 minutes at 150°C then lower the oven temperature still on combination steam and dry to 120°C and cook for a further hour or 1 1/2 hours checking periodically.
Note: depending on the type and efficiency of your oven you may need to adjust the temperature to suit, what we are trying to achieve here is tender ribs that are not singed or burnt at the edges.
When the Ribs are tender remove from the oven.
Warm the honey on the stove in a pot to made the consistency thin, then drizzle the honey over all the ribs.
Sprinkle with Sesame and place in a hot cupboard to keep warm until service time.