Spicy pineapple and hoisin barbecue ribs

Recipes / Meat

No cutlery needed for these amazingly tasty, finger-licking sticky pork ribs!

Recipe «Spicy pineapple and hoisin barbecue ribs» presented in category Recipes / Meat, to prepare this dish you will need no more 2:25 minutes. To make this dish at home by prescription from the author sheff would need: 500ml hot water, 3 American pork rib racks, 125ml pineapple juice, 80ml Lee Kum Kee Hoisin Sauce, 70g brown sugar , 2 tbsp soy sauce, 2 tsp Chinese five spice, 2 tsp Sriracha Hot Chili Sauce .

Ingredients:

  • 500ml hot water 
  • 3 American pork rib racks 
  • 125ml pineapple juice 
  • 80ml Lee Kum Kee Hoisin Sauce 
  • 70g brown sugar 
  • 2 tbsp soy sauce 
  • 2 tsp Chinese five spice 
  • 2 tsp Sriracha Hot Chili Sauce 

Instructions

  1. For the glaze, combine the pineapple juice, hoisin, sugar, soy sauce, five spice and sriracha in a small frying pan. Stir over low heat for 5 minutes or until the sugar dissolves. Increase the heat to high.
  2. Bring to a rapid simmer. Simmer, stirring occasionally, for 8-10 minutes or until the glaze thickens. Preheat an enclosed barbecue to 180°C. Combine the water and 2 tbs of the glaze in a large roasting pan.
  3. Add the ribs. Turn to coat. Cover with foil. Place in centre of barbecue. Switch off burners under the pan. Switch burners on either side to low. Close lid and cook, turning halfway, for 2 hours or until tender.
  4. Remove pan from the barbecue. Transfer the ribs to a baking tray. Preheat the barbecue grill on medium. Brush the ribs with half the remaining glaze.
  5. Barbecue ribs on one side for 2-3 minutes. Brush the remaining glaze over the ribs. Turn over. Barbecue for a further 2-3 minutes or until charred and caramelised.
  6. Transfer the ribs to a chopping board. Cover with foil and set aside for 5 minutes to rest. Use a large sharp knife to cut between the ribs to serve.