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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.<\/p>\n
Ingredients and instructions below…
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Season the ribs with salt and pepper, set aside. Whisk up the marinade in a bowl and toss the ribs in it. Leave them for about an hour or so at room temperature.<\/p>\n
Heat oven to 180\u00baC. Line a tray with baking paper and place the ribs on the tray, with a bit of space between them. Save the marinade that’s left in the bowl.<\/p>\n
Bake the ribs for approximately one hour, turning and basting with the marinade every 20 minutes. Top with toasted sesame seeds.<\/p>\n
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