Jamie’s Chinese Ribs

I’ve done this recipe at least 3 times now, and each time I’ve tweaked the recipe a little more and they’ve turned out more and more delicious! Had to share for any other rib/bbq lovers, it’s definitely my go-to recipe if I’m making sweet, sticky ribs at home.

IMG_3504

To make this GF: leave out the soy sauce/replace with GF-soy sauce.

Ingredients:

Ribs:

  • 1.5 – 2 kg rack of ribs *
  • Oil of your choice
  • 3 tbsp Chinese 5 spice
  • Salt and pepper

* I’ve tried this recipe with individual ribs too (pre-sliced) and it’s still good, but nowhere near as intense a flavour, plus you need to drop cooking time dramatically (at least by half) and coating them in the glaze is so much more of a hassle.

Glaze:

  • 3 red onions, peeled & roughly sliced
  • 3 star anise
  • 2 tsp Chinese 5 spice
  • 1 carton apple juice
  • 6 tbsp hoisin sauce
  • 4 tbsp runny honey
  • 2 tbsp tomato ketchup
  • 2 tbsp rice (wine) vinegar

Method:

  1. Pre-heat your fan oven to 140C.
  2. Rub the ribs with the oil, 5 spice and salt & pepper, then seal in a foil parcel and slow cook in the oven for 3 hours.
  3. Meanwhile, make your glaze: fry off the onions and star anise for 10-15 minutes/until the onions are brown and caramelised.
  4. Add the 5 spice and fry for 2 minutes.
  5. Ad the rest of the wet ingredients – the apple juice, hoisin sauce, honey, ketchup and vinegar, and cook for 2 minutes.
  6. Fish out the star anise, then blend the whole sauce with a hand blender until smooth. (If you want it super smooth, put it through a sieve.)
  7. Cook the sauce down until it is reduced, thick, and sticky (you can decide how far you want to take this here. You can always add more water/apple juice if you think you’ve gone too far). Mine took around 15 minutes.
  8. After the 3 hours is up, whack the oven up to 200C, or, if you can, transfer the ribs onto a BBQ (this will make marinading the ribs easier, plus will give a beautiful smoky flavour).
  9. Glaze the ribs with the sauce on both sides, and return to the oven/BBQ, pouring over the glaze every minute.
  10. After 8-10 minutes, remove from the oven/BBQ and slice them up, then serve immediately!
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