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Chinese style Pork ribs

This is a great way of using really big meaty indulgent pork ribs. Also, the beauty of these is that if you're going to barbecue them you can make the marinade, prepare the meat and put it in the fridge and just bring it out when you're ready. We have found that for maximum juiciness the best way to precook these ribs is to actually steam them in a bamboo steamer before you later barbecue or grill them.  

To make the marinade/glaze combine all the ingredients in a bowl and mix well together. Or alternatively, here I have found using a Nutrabullet type blender is the perfect method. No, mess and you can seal the pot with a lid and store it in the fridge.

If you are going to steam your ribs, line the base of your steamer with grease proof paper. Pat your ribs dry and space them out on the paper. You may need to use a couple of layers of your steamer or do them in a couple of batches. Steam the ribs for 15 – 20 minutes and then remove and  pat dry.

If you do not have a steamer or prefer to boil you ribs, this can be done in plenty of lightly salted water for around 15 minutes. The end result is similar, we have just found that steaming seems to help the meat retain more flavour.

Now liberally coat the ribs in the marinade ensuring they are generously covered all over. They are ready to grill or barbeque straight away. However, they can be covered and keep in the fridge for later.

When you come to cook, and in our opinion BBQ is best, grill for 15 – 20 minutes turning regularly and occasionally applying a little brush of glaze until deeply coloured, slightly charred and completely irresistible. 

Ingredients (2 -3 people)

6 big meaty pork ribs or 10 – 12 smaller ones

For the Marinade/glaze

100ml hoisin sauce

2 tbsp soy sauce

1 tbsp clear honey

1 tbsp Apple cider vinegar

1 tsp Suffolk Spice Company Chinese five spice.

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