Ingredients Checklist
- 2 pork baby back ribs (about 2kg each)
- ⅓ cup Shaoxing wine
- ½ cup chicken stock
DRY RUB
- 3 tsp five spice
- 1 tsp ground ginger
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- ½ tsp white pepper
SAUCE
- ½ cup soy sauce
- ½ cup oyster sauce
- ½ cup hoisin sauce
- ½ cup tomato sauce
- 2 tbsp Chinese black vinegar
- ¼ cup brown sugar
TO SERVE
- 2 spring onion, finely sliced
- 2 birds eye chilli, finely sliced
- 2 tbsp sesame seeds
- ½ cup mint leaves
- ½ cup coriander leaves
- Stir fried green beans
Instructions
- Mix together dry rub ingredients in a small bowl, rub over the ribs and refrigerate overnight.
- Preheat oven to 160°C. Place ribs in an oven tray and pour in wine and stock. Cover with foil and bake for 1½ hours or until the meat is tender.
- Uncover and cook for a further 30 minutes.
- Meanwhile, simmer sauce ingredients for 10 minutes in a small saucepan.
- Increase oven to 180°C. Line a large baking tray with foil and transfer the ribs onto the tray. Brush liberally with the sauce and bake for 10 minutes.
- Baste the ribs every 10 minutes, baking until glazed and caramelised.
- Portion ribs and serve with green beans on the side. Garnish with spring onion, chilli, sesame, mint and coriander.
