- 1 full rack of baby backs
- 1 tbs tomato puree
- 100 mls Chinese Rice wine (or Mirin)
- 1 large clove of garlic
- 1 tbs minced ginger
- 2 tbs runny honey
- 100 mls Hoisin sauce
If your intentions are leaning towards becoming a bit of a super hero in the kitchen then you must, must, must get this recipe into your repertoire.
These sticky, heady, gooey and meaty Hoisin Ribs are a total party stopper... And I mean that in a good way! If you have tonnes of heads over at your gaff for the night then these beauties will keep everyone happy.
This is everything you need to make the best ribs you will ever eat.
Kick off by making the marinade and the glaze- this is the same recipe for both but is used and cooked in two different ways. Combine the tomato puree, rice wine, garlic, ginger, honey and Hoisin.
Smother the rack with 1/2 the marinade, divide in two equal parts and set on a bed of white onion in a roasting tray. Season the rack well with salt and cracked black pepper.
Tightly (really tightly) cover the ribs with foil - use a double covering to make sure they steam in their own juice in the oven.
Roast the ribs at 140c for 90 minutes - whip them out and literally pull at the bone, if it comes away from the meat then you are done. Get them out and leave to cool completely.
Get your paint on with the other 1/2 of the marinade. At this stage feel free to add in some heat if you want, crushed red pepper corns or ghost chilli flakes work well here.
Leave to cool again and keep painting on the glaze until it's all gone.
Grill hard for a few minutes on each side and serve with a cool crunchy salad of red cabbage and courgette.... Or just stuff them in your mug. Either option is good.