Enjoy these delicious, slow-cooked spare ribs, coated in garlic, honey, hoisin sauce and Chinese five-spice.
- Approx 1kg (2¼lb) or more spare ribs (or 2 whole racks)
- Salt and freshly ground black pepper
- 1tsp Chinese five-spice powder
- 2-4 cloves garlic, peeled and crushed
- 2tbsp finely grated fresh root ginger
- 2tbsp Chinese cooking wine or dry sherry
- 100ml (3½ fl oz) clear honey
- 100ml (3½ oz) hoisin sauce
- 150ml (5fl oz) soy sauce
- 1tbsp toasted sesame seeds, to serve
Set the oven to gas mark 2-3 (150°C-160°C). Put the ribs in a shallow roasting tin or baking tray, season well with salt and pepper and roast for 1 hr.
Meanwhile, put the rest of the ingredients, except the sesame seeds, in a small pan and cook over a medium heat for 15 mins, stirring the sauce occasionally until reduced. Make sure you pour off any meat juices from the tray into the saucepan.
Baste the ribs with the sauce and cook them for another hour, turning them occasionally. If still in racks, put on a board and cut into ribs.
Reduce the sauce in a pan and spoon over the ribs. Then, sprinkle with toasted sesame seeds, and serve.