Sticky Pork Ribs
- 3 tablespoons hoisin
- 1 tablespoon chili sauce
- 2 tablespoons brown sugar
- 1 teaspoon grated ginger
- 2 garlic cloves, crushed
- 1kg pork spare ribs
- 2 long green shallots, sliced
- 1 long red chili, sliced
- ½ teaspoon sesame seeds
- To serve white rice and coriander leaves
Preheat oven to 180°C/160°C fan-forced. Combine, hoisin, chili sauce, sugar, ginger and garlic and mix to combine. Add pork. Toss to coat. Transfer pork to a large roasting pan lined with baking paper.
Bake for 1 hour, brushing with pan juices every 15 minutes, or until cooked through.
To serve, top rice with pork spare ribs and any pan juices, long green shallots, red chili, sesame seeds and coriander leaves. Enjoy.