Chinese-Style Sticky Spare Ribs

Prep time: 10 mins
Cooking time: 45 mins

Ingredients

1.5kg spare ribs
125ml Blue Dragon Hoi Sin Sauce
3 tbsp Blue Dragon Light Soy Sauce
3 tbsp Shaoxing rice wine
2 tbsp maple syrup
3 tbsp tomato ketchup
4 tsp Blue Dragon Minced Garlic (or 2 cloves of garlic crushed)
3 tbsp Blue Dragon Minced Ginger (or a 2cm piece of fresh ginger finely chopped)

Serves: 6

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These are finger lickin' good and can be cooked on a barbeque in the summer or in the oven in winter

Ensure the spare ribs are cut into small lengths of 4-5cm (do this yourself with a cleaver or ask your butcher to do it).
Bring to the boil the spare ribs in a large casserole or saucepan, and then reduce to a simmer for 20 mins. Drain and cool. Cut the ribs between the bones to separate them.
For the marinade, combine the ingredients in a bowl, add the ribs and toss lightly. Marinate in the fridge for at least 3 hours or overnight.
Preheat the oven to 180’C (or wait until the barbeque coals are at an even temperature but not too hot) and cook the ribs with the marinade until golden brown and sticky. Oven time is usually around 45mins, on a barbeque this can vary between 15-20 mins depending on the heat.

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