I love hoisin sauce and don’t use it often enough, so when I thought of making ribs the other day I remembered the two jars of hoisin in the pantry I’d recently stocked up on. This sauce was delicious but I think I’ll try adding some ginger and maybe a few chilli flakes next time. Also most of the recipes I came across online included 5 spice powder, which I have yet to come across here. I think with a base of hoisin, soy and rice wine vinegar – I added the white wine just to thin it out a bit – you can easily play around and adapt it with whatever else you like (or happen to have in the kitchen). Very sticky, super tasty.

Ingredients and instructions below…
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