Char siu pork ribs

The secret to cooking USA-style pork ribs? Cook ‘em low and slow, and slathered with a Chinese char siu glaze, with this recipe from TV show host and journalist Marc Fennell.

Credit: Jiwon Kim

• serves

  4-6

• prep

  15 minutes

• cook

  2:15 hours

• difficulty

  Easy

Ingredients

• 2 x 1 kg racks USA-style pork ribs
• 2 tsp sea salt flakes

For the sauce (makes 1 cup)

• 15 garlic cloves, finely chopped
• 2 tsp finely grated fresh ginger
• 1 tsp five spice powder
• Pinch of white pepper
• 2 tbsp hoisin sauce
• 2 tbsp Shaoxing cooking wine
• ⅓ cup brown sugar
• 2 tbsp soy sauce
• 4 tbsp tomato ketchup (or sriracha)

Instructions

1. Preheat the oven to 140˚C (120˚C fan-forced). Season the ribs on all sides with the salt.
2. Combine the ingredients for the sauce in a medium bowl.
3. Line a large baking tray with a sheet of baking paper, then foil, then top with the ribs. Pour over ½ cup of the sauce mixture, coating the ribs well, then cover with another layer of baking paper and foil, folding the edges to enclose to make a parcel. Bake for 2 hours.
4. Remove ribs from the oven. Increase the heat to 222˚C (200˚C fan-forced). Line a second baking tray with foil, then transfer the ribs from the parcel to the second tray. Pour over the remaining sauce and bake for a further 5 minutes, or until the ribs are sticky and slightly charred. Transfer the char siu ribs to a serving plate and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.