Serves 8
Ingredients:
3kg lean pork spare ribs
spring onion tassels, to garnish
Sauce:
½ cup (115ml) hoisin sauce
½ cup (115ml) miso paste
1¼ cup (300ml) tomato puree
1½ tsp ground ginger
1½ tsp Chinese five-spice powder
1 cup (175g) muscovado sugar
3 cloves garlic, crushed
1 tsp salt
2 tbsp rice wine or dry sherry
Method:
- Separate the ribs and trim away most of the fat.
- In a bowl, combine sauce ingredients and spread all over the ribs. Put the sauced ribs in a large shallow dish. Cover with plastic wrap and leave in the refrigerator for at least 4 hours, or preferably overnight.
- Place a drip pan in medium hot coals and barbecue ribs on a rack above the pan for 45-60 minutes, turning occasionally and basting with sauce. Heat any remaining sauce gently and serve separately. Garnish ribs with spring onion tassels.
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