Events and Celebrations

  • 1 kg (2 lb) pork spare rib rack
  • 4 tablespoons white wine vinegar
  • sliced spring onions, to garnish
  • 50 ml (2 fl oz) hoisin sauce
  • 50 ml (2 fl oz) tomato ketchup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons clear honey
  • 1 large garlic clove, crushed
  • 1 teaspoon freshly peeled and grated fresh root ginger
  • 1 teaspoon sesame oil
  • ½ teaspoon Chinese five-spice powder

Place the ribs in a large saucepan with the vinegar and add enough water to cover by a good 5 cm (2 inches). Bring to the boil and simmer for 20 minutes. Drain the ribs and dry on kitchen paper. Transfer to a bowl.

Meanwhile, place all the sauce ingredients in a saucepan and bring just to the boil. Simmer gently for 6—8 minutes until thickened slightly.

Brush the ribs with the marinade and, using the indirect grilling method (see page 12), cook on a medium barbecue for 45—50 minutes, basting and turning frequently until the ribs are glazed and tender. Serve with steamed rice.

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