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Sticky Five-Spice Ribs
Super tender pork ribs smothered in a sticky, sweet sauce. These tasty, melt-in-your-mouth ribs are so easy to make! After being tossed in a flavourful dry rub, they’re topped with apple juice (trust me on this one!), wrapped up tight and baked until fall-off-the-bone tender. They’re then brushed with a sticky glaze and finished under the grill.
- Prep Time: 5 minutes
- Total Time: 3 hours
- Yield: 4 1x
- Category: Meat
Ingredients
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For the dry rub:
- 1 tbsp garlic powder
- 1 tbsp dark brown sugar
- 2 tsps Chinese five spice powder
- 1 tsp fine sea salt
For the ribs:
- 1.2 kg pork ribs
- 400 ml apple juice (not from concentrate)
For the glaze:
- 80 ml sweet chilli sauce
- 80 ml bbq sauce
- 4 tbsps water
- 2 tbsps mirin
- 1 tbsp light soy sauce
- 1 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp rice vinegar
- 2 tsps sugar
Instructions
- Heat oven to 150℃/fan 130℃. Place the dry rub ingredients in a small bowl and mix until well combined.
- Place the ribs in a large bowl. Sprinkle the ribs with the dry rub and toss to coat, using your hands, until evenly coated.
- Arrange the ribs in a single layer in a large roasting tin. Pour the apple juice over the ribs. Tightly cover the roasting tin with 2 layers of foil. Bake until the ribs are very tender but not completely falling apart, 2 to 3 hours.
- Add the glaze ingredients to a small saucepan and stir to combine. Heat the saucepan over medium-high heat and bring the glaze to a simmer.
- Reduce the heat to medium-low and simmer, stirring often, until slightly thickened, 2 to 3 minutes. Set aside.
- Once cooked, transfer the ribs to a foil-lined baking sheet. Switch your oven to the grill setting on medium-high.
- Baste the ribs on both sides with half of the glaze. Grill for 10 minutes, turning once halfway through.
- Baste the ribs on both sides with the remaining glaze and grill uncovered for 6 to 8 minutes, turning once halfway through, or until lacquered and starting to crisp. Transfer to a plate, top with toasted sesame seeds (optional) and serve.
Equipment
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