Monday, November 22, 2010

Finger Licking sticky pork spare ribs


½ cup (125ml) hoisin sauce
½ cup (90g) brown sugar
½ cup (125ml) oyster sauce
8 cloves garlic, crushed
1 tablespoon finely grated ginger
1 cup (250ml) water
16 pork spare ribs (about 2kg)


Preheat oven to 180ºC (355ºF). Place the hoisin, sugar, oyster sauce, garlic, ginger and water in a bowl and mix to combine. Place pork in a large baking dish and pour over hoisin mixture. Cover with aluminium foil and cook for 1 hour 15 minutes. Remove the foil and cook for 25 minutes. Increase the heat to 200ºC (390ºF) and cook for a further 20 minutes.


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