Chinese Style Sweet and Sour Pork Ribs


Aug 24, 2015

slab of pork loin ribs
2 tsps sunflower oil
1 TBS Chinese 5 spice powder

3 TBS Ketchup (or chili sauce for more spice)
3 TBS Rice Vinegar (or balsamic vinegar)
2 TBS Soy Sauce
2-3 squeezes of honey from the plastic bear
3/4 inch piece of ginger, peel and finely chop
1 red chili, seeds removed, finely chopped
Sea Salt
Fresh Cracked Pepper

1 spring onion


Heat oven to 400°
Line a baking sheet with foil, grease or spray with Pam
Rub 5 Spice into ribs
Roast for 30 to 45 minutes

Prepare Garnish by cutting spring onion in half across, then slice into very thin strips lengthwise. Place strips into a a small bowl of ice water, cover and place in fridge

Now make your glaze - Place ketchup, vinegar, soy, honey, ginger and chili in a small pan, season with salt and pepper. Bring to boil over med hi, turn off heat and cover

When you remove the ribs, brush half the glaze on both sides. Cover now with foil, reduce heat to 350° and place in oven for about 90 minutes. I like to add some beer or water to pan here, if so you should place ribs on an elevated rack, the moisture helps with tenderness.

When time is nearly up, reheat glaze. pull ribs, slice into individual ribs. Drain the spring onion (it should have curled into elegant pieces) arrange the ribs in a neat stack in a serving dish,drizzle with glaze, then scatter onions on top for presentation

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