Peking pork spare ribs

Готовим Meat Peking pork spare ribs

It may take a while to prepare but these sweet and spicy pork ribs are well worth the wait.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Combine hoisin sauce, garlic, soy sauce, cooking wine, honey and five-spice in a large, shallow ceramic dish. Place ribs, in a single layer, in marinade and turn to coat. Cover. Refrigerate for 3 to 4 hours.
  2. Spray a cold barbecue plate or grill with oil. Preheat on medium-high heat. Barbecue ribs for 4 to 5 minutes each side or until golden and cooked through. Remove from heat. Cover loosely with foil. Set aside for 5 minutes to rest.
  3. Meanwhile, combine rice, bok choy, sesame seeds and green onion in a large bowl.
  4. Place ribs on serving plates. Season with salt and pepper. Serve with rice salad.

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1/4 cup hoisin sauce
2 garlic cloves, crushed
1/4 cup soy sauce
2 tbsp Chinese cooking wine
2 tbsp honey
1/2 tsp Chinese five-spice
1.2kg pork ribs
olive oil cooking spray
2 cups steamed jasmine rice
1 bunch baby bok choy, shredded
2 tbsp sesame seeds, toasted
2 green onions, thinly sliced

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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