Tested Recipe Adapted from Agnes Chang
1 ½ kg meaty pork spare-ribs, washed and drained
4 tbsp hoisin sauce
2 tbsp minced garlic
2 tbsp minced shallots
2 tbsp soya sauce
1 tbsp oyster sauce
2 tbsp mui kai lo wine
1 tsp 5 spice powder
½ tsp salt
½ tsp pepper
1 cup water
2 tbsp dark soya sauce
2 tbsp honey
- Marinate spare-ribs with A for 3 hours.
- Put marinated spare-ribs together with A, water, into a wok, cover and bring to boil. Lower heat and cook for 25-30 minutes until the sauce has thickened. Stir occasionally to prevent sticking and burning.
- When sauce has thickened, transferred spare-ribs onto a baking rack / tray lined with greased aluminium foil. Put into a pre-heated oven and grill at 230C until the surface is lightly brown.
- Brush glaze all over the spare-ribs and grill for 2-3 minutes until golden brown. Remove, cut into pieces and serve.