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Oriental Sticky Ribs

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This video shows you how to make delicious sticky pork ribs in a rich sticky oriental sauce which is slightly hot, sweet sauce flavoured with soy sauce, ginger and garlic, in easy step by step instructions.


Sufficient to serve 2 hungry people as a main course or serves 4 as a starter this recipes is easily doubled or trebled. Serve with plain boiled rice and a dressed green salad.


See below for the recipe which serves 2 but which can be easily doubled or tripled to serve more people.





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See below for full written recipe






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Oriental Sticky Pork Ribs Recipe
HT MC HD 90mins plus marinating
Serves 2 as a main course or 4 as a starter


Hot  Pork Vegetables Main Course  Dairy Free Eggless

675g/1 ˝ lb Pork Ribs, separated
For the marinade

1 tbsp freshly grated Root Ginger
2 Garlic Cloves, crushed
4 tbsp (2fl.oz.) Soy Sauce
6 tbsp (3fl.oz.) Honey
4 tbsp (2fl.oz.) Hoisin Sauce
4 tbsp (2fl.oz.) Sweet Chilli Sauce


1. Place the ribs in a shallow non-metallic container large enough to take the ribs in one layer. To save on washing up, you can use the plastic packaging the ribs came in, an ovenproof dish or a large sealable plastic food bag.

2. Combine all the marinade ingredients then pour over the ribs and turn to coat. Cover with clingfilm then refrigerate and leave to marinate for 2-12 hours., turning 2 or 3 times during the marinating time if possible.

3. Preheat the oven to 170°C, 325F, Gas Mark 3. If you didn’t use an oven proof dish, transfer the ribs and marinade to a roasting tin large enough to take the ribs in one layer, cover well with aluminium foil then bake for 1 ˝ hours, turning occasionally and adding a little boiling water if it dries out too. Prepare in advance - This can be done a couple of hours before serving.

4. After the cooking time increase the oven temperature to very hot 200C , 400F, Gas Mark 7, uncover the ribs and turn to coat, then and roast for a further 20 minutes, or until well browned and sticky.

Excellent served with plain boiled rice and a crisp green salad.

Main Equipment required

Whisk or mixing utensil
Measuring jug or small mixing bowl
Shallow non-metallic dish or large plastic sealable food bag
Large shallow ovenproof dish

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