Chinese barbecue pork ribs

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥩2 racks pork ribs, about 1.35 kg total
• 🥣6 tbsp char siu sauce or hoisin sauce
• 🥣2 tbsp oyster sauce
• 🥣1 tbsp light soy sauce
• 🥣½ tsp Chinese five-spice
• 🥣½ tsp garlic powder
• 🥣1 tsp paprika or chilli powder, to taste
• 🥣1 thumb-sized piece ginger, sliced
• 🍯1 tbsp honey or golden syrup

Let’s make it

1. Coat and chill

   Remove any tough membrane from the back of the ribs. Mix sauces, five-spice, garlic and paprika. Coat both racks, add ginger, wrap securely and refrigerate for at least 4 hours, up to 24 hours.

2. Roast over a tray

   Heat the oven to 210°C, or 190°C fan. Remove wrapping and ginger. Put ribs on a rack over a roasting tray with hot water below the meat. Roast for about 35 minutes, topping up tray water if needed.

3. Glaze and finish

   Brush with honey. Increase the oven to 220°C, or 200°C fan, and roast for another 10–15 minutes, until cooked through and lightly charred at the edges. Check the thickest meat away from bone reaches 75°C for 30 seconds; larger racks need longer.

4. Rest before cutting

   Rest for 10 minutes, then cut between the bones. Keep the board steady and ask for help with cutting if needed. The sweet glaze is hot, so give it a moment before tasting.