Crispy Chinese Pork Wraps
A twist on the classic duck pancakes, this pork version is ideal for preparing ahead. Serve as a starter or lunch option.
Top Tips for Chinese Sticky Ribs
Good: Follow the recipe as written for perfectly glazed sticky pork ribs.
Better: Double the recipe to create a larger sharing platter for groups and family-style dining.
Best: Serve with corn on the cob, coleslaw and onion rings for a complete sharing feast.
Chinese Sticky Ribs
Food
Starters
Chinese
These Chinese Sticky Ribs combine tender pork ribs with a rich glaze made from Tate & Lyle Dark Muscovado Sugar, soy sauce, hoisin sauce and sweet chilli sauce. Slow-roasted until caramelised and packed with flavour, these sticky pork ribs are ideal for sharing platters, starters and casual dining menus.
Prep: EASY
4 Servings
Ingredients
• 2 tsp Tate & Lyle Dark Muscovado Sugar
• 65ml soy sauce
• 55ml hoisin sauce
• 1 tbsp sweet chilli sauce
• 2 tsp sesame oil
• 2 garlic cloves, peeled and crushed
• 1.5kg pork loin rack of ribs
Method
- Combine the sugar, soy, hoisin and chilli sauces with the sesame oil and garlic in a shallow tray. Add the pork ribs and coat in the marinade. Cover and marinate in the fridge for at least an hour, turning occasionally.
- Preheat the oven to 170C.
- Roast the ribs for an hour with humidity setting turned on, or with a roasting tin half-full of water beneath. Brush the ribs every 15 mins with the marinade and turn. Watch for the last 10 mins to avoid too much caramelisation.
- Remove and rest. Slice and serve.
Allergens
Soya bean Sesame
