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Recipes Dinner

Super Hero Hoisin Spare Ribs

  • 1 full rack of baby backs
  • 1 tbs tomato puree
  • 100 mls Chinese Rice wine (or Mirin)
  • 1 large clove of garlic
  • 1 tbs minced ginger
  • 2 tbs runny honey
  • 100 mls Hoisin sauce

If your intentions are leaning towards becoming a bit of a super hero in the kitchen then you must, must, must get this recipe into your repertoire.

These sticky, heady, gooey and meaty Hoisin Ribs are a total party stopper... And I mean that in a good way! If you have tonnes of heads over at your gaff for the night then these beauties will keep everyone happy.


Step 1

This is everything you need to make the best ribs you will ever eat.

new-hoisin-ribs-Ingredients 1
Step 2

Kick off by making the marinade and the glaze- this is the same recipe for both but is used and cooked in two different ways. Combine the tomato puree, rice wine, garlic, ginger, honey and Hoisin.

Step 3

Smother the rack with 1/2 the marinade, divide in two equal parts and set on a bed of white onion in a roasting tray. Season the rack well with salt and cracked black pepper.

Step 4

Tightly (really tightly) cover the ribs with foil - use a double covering to make sure they steam in their own juice in the oven.

Step 5

Roast the ribs at 140c for 90 minutes - whip them out and literally pull at the bone, if it comes away from the meat then you are done. Get them out and leave to cool completely.

Step 6

Get your paint on with the other 1/2 of the marinade. At this stage feel free to add in some heat if you want, crushed red pepper corns or ghost chilli flakes work well here.

Step 7

Leave to cool again and keep painting on the glaze until it's all gone.

Step 8

Grill hard for a few minutes on each side and serve with a cool crunchy salad of red cabbage and courgette.... Or just stuff them in your mug. Either option is good.


Written By

Rory Kelly

I'm Rory, when I was 21 I walked into a professional kitchen and told them I could cook. I ended up spending 2 years in that kitchen... drunk for parts of that time.I know hard, fast and brilliantly cooked food and I write about it at www.rorykellycooks.com