It’s no exaggeration to say that these ribs are insanely mouthwatering.
If you’re like us, your stomach will grumble longingly when the aroma wafts from the oven, before your heart rate quickens at the sight of deep red and sticky ribs that are so highly varnished they have the light-reflecting sheen of toffee apples.
The secret is to lovingly paint on a generous layer of extra hoisin and honey partway through cooking, so the ribs can develop the shiny lacquer that beckons you to devour them animalistically.
In our recipe the ribs are cooked (after marination) within half an hour with the assistance of a high oven temperature, which delivers a firm and bouncy mouthfeel. But the marinade is versatile and makes for equally delicious slow-cooked ribs. Simply follow our alternate low heat, long roast method for meltingly tender meat. Either way, they’re sure to keep everyone happy!