Prep 20 mins
Cook 1 hr
The secret is deep frying the ribs, then braising them gently on the hob. Don't worry the exess fat on the ribs will melt into the fryer and you can also drain them on kitchen paper. I usually take them to beach BBQ and finish the last step of caramelising them on hot coals, alternatively bake of put under a hot grill at home.
- 1 1⁄2 kg pork spareribs (cut into individual pieces)
- 400 ml chicken stock or 400 ml vegetable stock
- 1 teaspoon chili powder
- 1 tablespoon sugar
- 8 tablespoons sherry wine or 8 tablespoons wine
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 garlic clove (finely chopped)
- 1 onion (finely chopped)
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- Heat oil in a deep fat fryer or a wok and deep fry the ribs for 5-8 minutes in batches, until brown and crisp. drain well on kitchen paper.
- Mix all the sauce ingredients in a wok or pan and bring to the boil. Add the ribs, cover, and simmer ( very gently) turning occasionaly for about 45minutes to an hour, until tender.
- Uncover, increase heat and cook a further 15-20 minutes turning every now and then. The sauce should be brown and sticky by now, if not leave a bit longer.
- The last step is to caramelise the ribs further. Place under a hot grill, basting with the sauce as needed or finish off on hot coals until they have a deep caramelised colour. No more tough ribs from the BBQ.
- Serve with extra sauce on the side.
My ribs came out great, just wished the sauce would've thickened up and got sticky like the description stated. Will reduce the amount of chicken broth next time, and there WILL be a next time!!