30 Jan Sticky Five-Spice Ribs

Posted at 21:23h in All Recipes, Meat by support 0 Comments

Sticky Five-Spice Ribs

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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

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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.