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Honey Hoisin Ribs

Sink your teeth into meaty paradise

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!

Serves
4, with sides
Ingredients

800 g pork ribs

For the marinade
2 tbsp hoisin sauce
2 cloves garlic, finely sliced
1 tbsp Shaoxing rice wine
2 pinches salt
1/2 tsp bicarbonate of soda
2 tsp cornflour
2 tbsp water

For the basting sauce
1 tbsp vegetable oil
2 tbsp runny honey

 

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!

GET THE METHOD →

In a large bowl, combine the ribs with the marinade ingredients. Use your hands to massage the marinade into the ribs. Cover and leave to marinate in the fridge for at least 30 minutes - the longer the better.
Preheat the oven to 220°C/425F/Gas mark 7. Transfer the ribs to a baking tray, with their cut sides facing up, leaving space between each rib. Keep the leftover marinade.
OUR
TIP!
We like our rib meat bouncy with a lovely caramelised crust. So we cook ours quickly, at a high temperature.

If you're in the soft and falling-off-the-bone camp when it comes to ribs, simply wrap them tightly in tin foil and bake at 140°C for 3-4 hours until done (check by prodding with a fork). The slow cook method is also great with a whole rack of ribs, giving you an even moister result. In that case, increase the cooking time to 5 hours.

You could eat them as they are, or if you want that shiny crust, baste after the cooking time is up and place under the grill until bubbling and sticky.
Bake the ribs for 10 minutes. In the meantime, mix the oil and honey into the leftover marinade to form a shiny basting sauce.
Take the ribs out of the oven. Using a brush, liberally cover each rib with the basting sauce. Turn the ribs over and baste the tops.
Give the ribs another 15 minutes in the oven, or until they are glistening and very sticky. A few charred patches are good too. To serve, pile the ribs onto a plate and have wet wipes at the ready!
OUR
TIP!
Our ribs were quite large and meaty. If you are using smaller ribs, try reducing the overall cooking time by 5 mins.
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