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Super-sticky Chinese spare ribs recipe

Updated: 4 days ago

During lockdown I’ve really missed my favourite Cantonese restaurant, Jade Village, and their banging spare ribs!! Luckily it’s mega easy to make some amazing Chinese-style, fall-off-the-bone ribs at home...


Ingredients

  • Chillies

  • Garlic

  • Ginger

  • Pestle & mortar

  • Chinese 5 spice powder

  • Olive oil

  • Brown sugar

  • Soy sauce

  • Hoisin sauce

  • Rice wine vinegar

  • Sesame oil

  • Sea salt

  • Spare ribs (aim for the best quality free-range spare ribs you can get from your butchers!)

  • Water

  • Foil

  • Honey

Method

  • Marinade: Roughly chop up some fresh chillies (take the seeds out if you don’t want the heat), garlic and ginger. Grate the fresh ginger, then into the pestle and mortar they all go. Give 'em a bash before adding Chinese 5 spice, a glug of olive oil and brown sugar, soy sauce and hoisin sauce, rice wine vinegar and a cap-full of sesame oil. Taste as you go! If it needs salt after the soy sauce - throw it in! Look how easy that was to make a BANGING marinade!!

  • Using your hands, cover the ribs with the marinade - massage them with love! Add a dash of water to the bottom of the tray - some steam will help make the ribs melt-in-the-mouth - then cover with foil. Pop them into a 160°F oven for 3 hours (ish) and check now and again. Once you see the meat pull back off the bone, you know it’s there! They won’t look that amazing at this point, but trust me, the final 30 mins will transform them!!

  • Now let’s get them super-sticky: discard the foil and cover the ribs in honey (mix some honey into the stock as well). Turn the oven up to 200°F and in they go. It’s essential you baste every 5 mins!!! And there you go. Stack up a mountain of ribs, drizzle the sticky sauce over them and enjoy with your favourite ice-cold beer!

Watch how I cook this recipe on BBC iPlayer!


Asennau sbâr stici (steil Chinese)


Yn ystod lockdown ‘dwi rili wedi colli hoff bwyty Cantonese fi, Jade Village - ma’ spare ribs nhw OFF THE HOOK!! Os ‘da chi’n colli bwyta rhain hefyd, cofiwch mae’n ddigon hawdd i ‘neud stici ‘Chinese-style spare ribs’ adra...


Ingredients

  • Tsilis

  • Sinsir

  • Garlleg

  • Pestle & mortar

  • Powdr ‘Chinese 5 spice’

  • Olew olewydd

  • Siwgr brown

  • Saws soî

  • Saws hoisin

  • Finegr gwin reis

  • Olew sesame

  • Halen môr

  • Asennau sbâr (anelwch at gael rhai ‘free range’ safon uchel gan eich bwtchar)

  • Dŵr

  • Ffoil

  • Mêl

Dull

  • Marinâd: Torrwch ‘chydig o tsilis (tynnwch yr hadau allan os ‘da chi ddim isho blas sbeislyd), garlleg a sinsir ffres yn fras. Gratiwch y sinsir yna rhowch nhw gyd yn y pestle & mortar. Rhowch ‘bash’ dda iddyn nhw cyn ychwanegu Chinese 5 spice, glyg o olew olewydd a siwgr brown, saws soî a saws hoisin, finegr gwin reis a cap-potel llawn o olew sesame. Blaswch wrth i chi fynd! Os oes angen halen arno ar ôl y saws soî - taflwch o i mewn! Ylwch pa mor hawdd oedd hi i ‘neud marinâd BANGING!!

  • Defnyddiwch eich dwylo i orchuddio a massagio’r asennau hefo’r marinâd. Ychwanegwch fymryn o ddŵr i waelod y tray - bydd y stêm yn helpu’r broses cwcio ac yn creu ribs sy’n toddi yn eich ceg!

  • Rhowch ffoil dros yr asennau yna i mewn i bopty 160°F â nhw am tua 3 awr. Checiwch nhw o dro i dro, ac unwaith i chi weld bod y cig yn tynnu ffwrdd o’r asgwrn, byddwch chi’n gwybod bod nhw ar eu ffordd! Byddan nhw ddim yn edrych yn ymeising cweit eto, ond trystiwch fi, maen nhw’n newid yn gyfan gwbl yn ystod y 30 munud olaf!!

  • Amser rwan i wneud nhw’n ‘super-sticky’: cael gwared ar y ffoil a gorchuddio’r asennau hefo mêl - cymysgwch ‘chydig o fêl mewn i’r stoc hefyd. Trowch y popty fyny i 200°F a rhowch nhw fewn. Mae’n rili pwysig bod chi’n ‘bastio’ nhw pob 5 munud!! A dyna ni - staciwch fynydd o spare ribs, drizzlo saws stici drostyn nhw gyd a joiwch efo potel oer o’ch hoff gwrw!


Ewch i wylio sut dwi'n coginio hwn ar S4C Clic!




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