Serves 12 pieces (allow 1.5-2 pieces per person)
Prep time 15 minutes + 3 hours (or marinade overnight)
Cook time 40 minutes
This was originally adapted from a Donna Hay recipe for Chinese barbecue pork. I made a few adjustments based on the fact that I accidentally bought pork spare ribs instead of pork necks so I had to estimate and change a few of the volumes.
2.5-3kg pork spare ribs cut into 12 pieces of about 4-5 inches (10-12 cms)
1/2 cup hoisin sauce
4 tbsp soy sauce
1/2 cup honey
3 tbsp Chinese cooking wine (or dry sherry)
2 tsp Chinese five spice powder
Steamed Chinese broccoli and rice
Mix the hoisin sauce, soy sauce, honey, cooking wine, and five spice powder together in a large bowl. Add the pork spare ribs and marinade all over. I use some gloves whenever I marinade so that the sauce doesn’t get under my fingernails, especially sauce that is quite fragrant.
Refrigerate the pork spare ribs and let it marinade for at least 3 hours (preferably overnight).
Preheat the oven to 200C. Drain the pork spare ribs and place on to a rack in a large baking tray. Leave the rest of the marinade aside.
Bake the pork spare ribs for 40 minutes, brushing with the extra marinade every 10 minutes and rotating sides to cook evenly. The spare ribs should be burnt slightly on the edges afterwards and cooked through. The marinade and juices should also have dripped to the bottom of the baking tray. Retain this juice and serve as an accompanying sauce.
Serve hot with steamed Chinese broccoli and rice.