The Easiest Slow-Roasted Peking-Style Pork Ribs
This is the easiest Peking-spare ribs recipe ever! Simply mix, pour, coat and roast! Enjoy!
Servings: 4 people
Calories: 793kcal
Equipment
- casserole dish
- tongs
Ingredients
- 1.4 kg pork ribs
- 85 ml Hoisin sauce
- 60 ml dark soy sauce
- 2 tbsp Shaoxing rice wine
- 2 tbsp runny honey
- 1 tsp garlic puree or 2 chopped garlic cloves
- 1 tsp Chinese Five Spice
- 1 pinch chilli flakes optional
- 15 grams cornflour plus water to dissolve
- spring onions to garnish
Instructions
- Preheat oven to 150 C/ 300 F.
- Place 1.4 kg pork ribs in a heavy-lidded casserole dish or a deep pan.
- Mix 85 ml Hoisin sauce, 60 ml dark soy sauce, 2 tbsp Shaoxing rice wine, 2 tbsp runny honey, 1 tsp garlic puree, 1 tsp Chinese Five Spice and 1 pinch chilli flakesWhisk until combined and pour over the pork ribs, coating them well.
- Cover (use aluminium foil if your dish doesn't have a lid) and roast in the middle of the oven for two hours and a half hours.
- After two hours remove the lid from the casserole dish and turn the ribs carefully, basting each one. Return to the oven for 15 minutes and repeat again, turning the ribs so the brown somewhat for the final half hour of cooking.
- At the end of the cooking time, carefully drain off the liquid in the casserole dish and place into a small saucepan. Bring to a simmer.
- Dissolve 15 grams cornflour in a little cold water and add to the simmering sauce mix. Stir well until it thickens, for 2-3 minutes, and then pour over the ribs, coating evenly.
- Garnish with chopped spring onions, if desired, and serve immediately.
Nutrition
Calories: 793kcal | Carbohydrates: 25g | Protein: 41g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1422mg | Potassium: 679mg | Fiber: 1g | Sugar: 16g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg