Travers de porc chinois

Ingrédients

• 1 tbsp brown sugar
• 1 tbsp Shaoxing rice wine, or dry sherry
• 1/2 tbsp soy sauce
• 1/2 tbsp hoisin sauce
• 1 tsp molasses
• 1/2 tsp salt
• 1/4 tsp Chinese five spice
• 1/4 tsp toasted sesame oil
• 1/4 tsp red food colouring (optional)
• 1/8 tsp white pepper
• 2 cloves minced garlic
• 450 g pork spare ribs
• sliced spring onions, for serving
• toasted sesame seeds or furikake, for serving

Préparation

1. 1

   Pre-heat the oven to 140C.

2. 2

   Whisk together all the marinade ingredients.

3. 3

   Line a small baking dish with a double layer of kitchen foil (I will only ever buy this one as it is extra thick and lasts for ages! #ad) and add the ribs. Pour over 1/3 of the marinade and mix to coat. Seal the foil packet and roast for 1 hour 30 minutes.

4. 4

   Remove the ribs from the foil and spread across a foil lined baking tray for easy cleanup. Brush with 1/2 the marinade and grill on high until golden and sizzling. Turn the ribs over, brush them with the rest of the marinade and repeat.

5. 5

   Serve immediately.