Barbecue Peking Pork Spare Ribs
- (serves 4)
- 1/4 cup hoisin sauce
- 2 garlic cloves, crushed
- 1/4 cup soy sauce
- 2 tablespoons Chinese cooking wine
- 2 tablespoons honey
- 1/2 teaspoon Chinese five-spice
- 1.2kg pork ribs
- olive oil cooking spray
- 2 cups steamed jasmine rice
- 1 bunch baby bok choy, shredded
- 2 tablespoons sesame seeds, toasted
- 2 green onions, thinly sliced
Combine hoisin sauce, garlic, soy sauce, cooking wine, honey and five-spice in a large, shallow ceramic dish. Place ribs, in a single layer, in marinade and turn to coat. Cover. Refrigerate for 3 to 4 hours.
Spray a cold barbecue plate or grill with oil. Preheat on medium-high heat. Barbecue ribs for 4 to 5 minutes each side or until golden and cooked through. Remove from heat. Cover loosely with foil. Set aside for 5 minutes to rest.
Meanwhile, combine rice, bok choy, sesame seeds and green onion in a large bowl.
Place ribs on serving plates. Season with salt and pepper. Serve with rice salad.
Try using a gas barbecue if you want to get grilling as soon as possible.