Ingredients Checklist
- ½ cup hoisin sauce
- ½ cup plum sauce
- ½ cup brown sugar
- 6 cloves garlic, crushed
- 1 tbsp grated ginger
- 16 pork spare ribs, approx 2 kg, cut into 4cm pieces
- 4 - 6 blood plums, cut in half, seed removed
- Steamed basmati rice
- Lime wedges to serve
Instructions
- Preheat oven to 180°C. Line a roasting tray with baking paper.
- Place the hoisin, plum sauce, sugar, garlic and ginger in a large bowl and combine.
- Toss the pork through the sauce and place onto the prepared tray.
- Place into the oven and bake for 25 minutes. Add the plum halves to the tray and continue to bake for a further 20 minutes. The pork should be tender and sticky.
- Serve with steamed rice, lime wedges and Asian greens.
