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Chinese Spare Ribs in Hoi Sin Sauce cooked 2
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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.