Char Sui Pork Ribs | Paired with Little Beauty Limited Edition Pinot Noir
- 1.5kg pork spare ribs
- 75g brown sugar
- 2 tsp salt
- 1/2 tsp five spice powder
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 2 tbsp shaoxing wine
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp molasses
- 3 cloves garlic, finely minced
Rinse the ribs and thoroughly pat them dry with paper towels. Mix the rest of the ingredients in a bowl to make the marinade.
Reserve about ⅓ of the marinade, and rub the ribs with the rest of it. Allow the ribs to marinate for at least 2 hours. For best results, allow to marinate overnight.
Preheat your oven to 400C/ 400F, and put the ribs on a rack resting on a roasting tin. Pour 1 cup water into the tin, and transfer to the oven. Roast for 30 minutes.
Remove the ribs from the oven and baste with the marinade. Return to the oven and roast for another 30 minutes.
Allow the ribs to rest for 5 minutes.
Serve with stir fried greens and egg fried rice.
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