Chinese-y Barbecue Ribs 2

 Chinese-y Barbecue Ribs 2
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • about 1kg of small ribs (cut into single ribs)
  • 1/2 cup tomato ketchup
  • 3/4 cup of smoky barbecue sauce
  • 1/4 cup of firm honey
  • 1/2 cup of soy sauce
  • 1/4 cup of chinese chilli sauce
  • 1/4 cup sherry
  • 2 inch piece of ginger, very finely chopped
  • 3 fat cloves of garlic, finely chopped or crushed
  • 1 red chilli, finely sliced
  • 2 level tsps chinese 'five spice' powder
  • 1.5 cups of water (to be added later)
1.Combine the sauce ingredients in a large freezer bag or large bowl (don't add the water yet).
2. Add the ribs, mix well with your hands rubbing the marinade into the meat. Seal the bag tightly and place in the fridge allowing it to marinate for at least 12 hours (longer would be better)

3. Preheat the oven to 180C. Place the ribs and sauce into a large baking dish, then pour over the 1.5 cups of water. Mix it around with your hands then cover the whole dish with foil. Bake for about 1 1/2 hours.
4. If you want a stickier rib with less sauce, remove the foil towards the end of cooking, increase the oven temp to 220C and continue to cook till sauce has reduced to the consistency you prefer.

Chinese-y Barbecue Ribs 2

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This recipe was uploaded by Allora Andiamo

 
 
Sweet and juicy ribs cooked in a 'five spice' flavoured sauce. Lovely served with some boiled noodles and lightly braised chinese cabbage.
Note: The ribs will need to marinated for 12 -24 hours before cooking.

Method


1.Combine the sauce ingredients in a large freezer bag or large bowl (don't add the water yet).
2. Add the ribs, mix well with your hands rubbing the marinade into the meat. Seal the bag tightly and place in the fridge allowing it to marinate for at least 12 hours (longer would be better)

3. Preheat the oven to 180C. Place the ribs and sauce into a large baking dish, then pour over the 1.5 cups of water. Mix it around with your hands then cover the whole dish with foil. Bake for about 1 1/2 hours.
4. If you want a stickier rib with less sauce, remove the foil towards the end of cooking, increase the oven temp to 220C and continue to cook till sauce has reduced to the consistency you prefer.

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