Sticky Asian Pork Ribs

Sticky Asian Pork Ribs
2 1/2 hours

These sticky ribs have got to be the easiest tastiest ribs i have ever made. Be sure to get plenty of meat on these ribs which i purchased from Collerans' butcher in Galway City. This is the perfect dish to pop in the oven on low & slow while you pop out for a few hours, and what better dish to come home to. When i pop these in the oven, i also pop in some extra large baking potatoes which goes perfect with these yummy sticky ribs. Enjoy!

  • Ask your butcher to cut the ribs up into 2 rib pieces (8-9 pieces in total).
  • Season the ribs with the sea salt and place on a large enamel, stainless steel or Pyrex baking tray (never aluminium).
  • Place the remainder of the ingredients in a bowl and mix well together until combined. Using your hands, rub half (save rest for later) of the sauce into the ribs really well. If you wish you can marinade them for a few hours but its not necessary as the low & slow cooking will infuse the flavours through the ribs.
  • Flatten the ribs out on the tray and place a sheet of baking parchment paper on top and then a layer of foil on top of the parchment and then secure well so no steam can escape the ribs during cooking.
  • Place the ribs in the oven for 2 hours at 160c. at this stage, I like to stick some large baking potatoes in the oven to make use of the heat, besides baked potatoes would be so yummy with these ribs.
  • After2 hours, remove the ribs from the oven and carefully remove the foil. Using 2forks, remove the ribs carefully and place them onto another clean baking tray/dish and discard the sauce and fat from the first tray as its too fatty!
  • Brush the reserved sauce over the ribs and pop them back in the oven and crank up the heat to 200c. bake for a further 20-25 minutes.
  • Remove from the oven and garnish with chopped spring onions and sliced chillies if desired. Enjoy!
  • 2kg meaty pork ribs
  • 100g tomato ketchup
  • 100g barbecue sauce (any brand)
  • 100g hoisin sauce (any brand)
  • Sea salt to season
  • 1 tsp Chinese five spice
Dairy Free
Nut Free