Chinese Spare Ribs in Hoi Sin Sauce

This Chinese Spare Ribs in Hoi Sin Sauce is an ideal mid-week dinner.  It takes very little effort to prepare but is packed with flavour.  The ribs can be marinaded up 24 hours in advance, leaving you with nothing but to place them into a pre-heated oven an hour before you want to eat.

I acquired this recipe from a Waitrose recipe card over ten years ago and it’s now a firm family favourite that we have never tired of.  The original recipe used half the quantity of hoi sin, but it’s best to have too much than too little.

• Gather your ingredients: the hoi sin, honey, tomato ketchup, coriander, sesames seeds, and the ribs
• Line your baking tray with thick foil and place your ribs on top
• In a jug, mix the ketchup, honey and hoi sin sauce
• Pour the sauce over the ribs and combine well
• Scrunch up the foil so you have a sealed parcel and let marinade in the fridge for one to two hours.
• Meanwhile, toast the sesame seeds and chop your coriander and spring onions.
• You can either barbecue these ribs or cook in the oven like I do.  If barbecuing you need to make sure the coals are glowing red under a thin layer of ash.  Then place the ribs in the foil on the barbecue and cook for 30 minutes. Open up the foil and cook for a further 25-30 minutes.
• If cooking in the oven, place the foil sealed ribs into the pre-heated oven and cook for 30 minutes covered. Open the foil and cook for a further 25-30 minutes.
• Scatter over the chopped spring onions, coriander and toasted sesame seeds.

Chinese Spare Ribs in Hoi Sin Sauce

I like to serve the Chinese Spare Ribs with rice and  Sautéed Chinese Greens, like Kale, Bak Choy or Choy Sum.

Sticky Finger Alert: make sure you have plenty of kitchen roll to hand !

P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!

Chinese Spare Ribs in Hoi Sin Sauce

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Chinese Spare Ribs in Hoi Sin Sauce

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Super easy mid-week dinner. Little preparation but packed with flavour.

Course: Dinner

Cuisine: Asian

Servings: 6

Author: Gillian Thompson

Ingredients

• 1.5 kg pork spare ribs
• 240 g jar of hoi-sin sauce I used Lee Kum Kee which is readily available supermarkets here in HK
• 4 tbsp clear runny honey
• 4 tbsp tomato Ketchup
• 4 tbsp sesame seeds lightly toasted
• 10 g coriander roughly chopped
• Spring Onions a couple of sprigs chopped

Instructions

1. Line a baking dish or tray with foil. Make sure it's deep enough to contain the ribs and the sauce. Lay a large piece of foil horizontally and then another layer vertically, making sure the strips are long enough to bring together to form a parcel.
2. Place the ribs into the foil lined dish.
3. Mix the hoi-sin sauce, honey and ketchup in a jug and pour over the ribs, coating them well.
4. Scrunch up the foil loosely and twist to make a sealed parcel.
5. Marinade for 1-2 hours in the fridge.
6. Toast the sesame seeds lightly in a hot non stick frying pan, for 2-3 minutes or until golden brown.
7. Pre-heat the oven to 200C and cook the ribs for 30 minutes with the foil closed.
8. After 30 minutes open up the foil and cook for a further 25-30 minutes, or until the meat is thoroughly cooked and comes away from the bone easily.
9. Serve the ribs with any remaining sauce from the foil poured over and sprinkle with the chopped coriander, spring onions and sesame seeds.

Recipe Notes

If barbecuing and it's Summer time I'd serve with new potatoes and a salad, In Winter time and when cooking in the oven I like to serve with rice and sautéed Chinese greens.