- Prep Time: 30 min
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings 1x
Scale
Ingredients
- Pork Ribs, baby back, 4 slabs
- 1 1/2 cups hoisin sauce
- 3/4 cup plum sauce
- 1/2 cup oyster sauce
- 3/4 cup honey
- 3 Tablespoons soy sauce
- 3 tablespoons dry sherry (or white wine if you don’t have)
- 1 1/2 Tablespoons toasted sesame oil
- 1 1/2 Tablespoons asian chili sauce (or other), such as samba olek or siracha
- 1 Tablespoon curry powder (optional)
- 1 teaspoon Chinese 5 spice (optional)
- 1 1/2 Tablespoons grated lemon zest
- 1 1/2 Tablespoons grated orange zest
- 10 cloves minced garlic (do this in a food processor or Nutribullet for ease)
- 1/2 cup minced ginger (done by hand or in a food processor. Nutribullet is not good for ginger as it makes it more fibrous)
- 1/4 cup toasted sesame seeds
- 1/2 cup minced spring onion
- 3/4 cup chopped cilantro/coriander
Instructions
- Combine all of the barbecue sauce ingredients in a medium bowl.
- Preheat the oven to 350F/180C
- If you start by grilling the ribs, heat the grill to medium-high/high and brush the ribs lightly with bbq sauce. Oil the grill and grill the ribs long enough just to mark them. (Alternatively you can do the ribs the whole time in the oven, just allow for more time.)
- Place the ribs on a sheet pan well covered in aluminum foil (to help with clean up) and baste generously with the barbecue sauce.
- Roast in the oven for 45 min-1 hour, basting EVERY 5 MINUTES, until cooked through and sauce is all used up, ribs are sticky and caramelised.
Keywords: ribs, bbq, barbecue, asian
Find it online: https://spicyfig.com/blog/recipe/sticky-asian-bbq-ribs/