Chinese Sticky Hoisin Chili Ribs

Who doesn’t like Chinese spare ribs? I don’t know anyone. If you eat meat, you like ribs. In fact, they don’t need to be Chinese style. They can be BBQ ribs, salt and pepper ribs, or even plain old ribs with a touch of syrup and lemon. It doesn’t matter.  One thing I will say though is that if you’re looking for sticky Chinese ribs, these Chinese sticky hoisin chili ribs are absolutely delicious. Look at these beauties…

These Chinese ribs are simple to make. It’s simply a matter of making the marinade, leaving the ribs overnight and then slow cooking. Really easy and the meat just falls off the bone. The only thing I will add, however, is that don’t forget a few sheets of kitchen paper. These bad boys are very sticky and very messy! ????

Let’s make them, shall we…?

1. Gather all of the ingredients together

As mentioned above, this rib recipe is really about the marinade. It’s very simple but there are a number of ingredients. The full list is provided in the printable recipe below but the key ingredients are garlic, chilli and ginger, and then honey, soy sauce, hoisin sauce and brown sugar.

As always, the first thing to do is to gather all of the ingredients together.

As mentioned, there is a printable recipe with all of the ingredient listed below. This makes enough ribs for 4 people as an appetizer. If you want more or less just scale up or down as you require.

2. Prepare the ingredients

There’s not much preparation to do with this recipe. Just mince, or finely chop the garlic and ginger, and slice the hot chilies. Easy…

3. Prepare the marinade

Again, very simple here. Just take all ingredients, except the ribs themselves, and place them in a mixing bowl. Nothing fancy, just all in together.

Give the bowl a good old stir and the marinade is ready.

4. Marinade the pork ribs

With the marinade mixed place the pork ribs in a suitably sized casserole pot.

Now, simply pour the marinade over the ribs and mix together so all of the ribs get covered. Get your hands in to do this. It’s a bit messy but well worth it.

The key now is to get as much of the flavor of the marinade into the pork ribs as possible. To do this, cover the casserole pot with clingfilm and leave the ribs overnight if you can, or for at least a minimum of 3 hours. Turn the ribs at least once through this time if convenient.

5. Cook the Chinese sticky hoisin chili ribs

Once the ribs have marinated preheat the oven to 160c / 140C Fan. The Chinese sticky hoisin chili ribs will be slow cooked for 5-6 hours. There is not a lot to do at this time but if you can, turn the ribs 3-4 times during this time. Just to ensure the ribs get fully covered in the sauce.

After cooking, there should be a delicious smell coming from the oven wonderfully cooked ribs like those below…

 

Now, transfer the ribs to a suitably sized roasting tray.

The ribs could be eaten now but for this recipe, these Chinese hoisin chili ribs now need to be turned into Chinese sticky hoisin chili ribs. To do this, pour the remaining sauce from the casserole pot into a saucepan.

Leave this to settle for a minute and skim as much of any oil from the surface as you can. Now, heat the sauce and thicken with the cornflour and water mix. As soon as the sauce has thickened, and using a pastry brush, glaze the ribs with the sauce and place back in the oven for 5-10 minutes or until the glaze has caramelized.

Once caramelized remove the ribs from the oven and sprinkle with sesame seeds and chopped spring onion.

And that’s all there is to it folks. Slow cooked Chinese sticky hoisin chilli ribs ready to serve. Slow-cooked but simple and quick to make. Make the sauce, marinate the ribs, cook for 5 hours. Eating takes a little less time but, man, there are worth the wait! Yum!

 

I do you hope you enjoyed this touch of the Orient. If you enjoyed this recipe and would like to be kept up to date on all new recipes just sign up for our newsletter at the top of the page. You can also follow us on Facebook or Pinterest by clicking the link and pressing follow.

As always, many thanks for reading and until next time… Steve.

6. Nutritional values

7. Printable recipe