Braised pork spare ribs

Spare ribs are full of flavour and very easy to cook. They can be roasted or grilled but my favourite way of cooking it is by braising it, or rather, by simmering it in its marinade.

The marinade itself is very simple- hoisin sauce that gives it colour and that oomph flavour, a splash of Chinese wine,  five spice powder, some garlic and a little brown sugar. No, it doesn't end up too sweet, perfect to have with a bowl of steamed rice and stir fried greens. Bliss!

The ribs were almost lean, even then, by the end of the cooking time, there was some fat to drain away.

Braised pork spare ribs    

1 kilo pork spare ribs, separated and cut into 3" lengths

4-5 cloves garlic, crushed fine
2 teaspoons brown sugar
1/4 teaspoon five spice powder
1 tablespoon Chinese wine
About 3 tablespoons hoisin sauce
1/2 teaspoon chilli powder or 2 tablespoons chilli sauce

Spring onion lengths and sesame seeds to garnish

Mix the marinade ingredients together in a large bowl.
Coat the ribs in the marinade and leave to season for about half an hour.
Place ribs in a pan, bring to the boil.
Reduce the flame to the lowest, cover the pan and cook for 45 minutes-1 hour, stirring the contents every 10 minutes or so.
By the end of the cooking time, the marinade should have thickened into a dark sauce.

Very simple to cook, finger lickin' good!


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