Recipe

Chinese five spice ribs

There are few things more Kiwi than shooting the breeze around a sizzling barbecue. These tender Chinese five spice ribs are perfect for your next chilled cook out - leaving you plenty of time to relax, unwind and enjoy the sunshine

Jan 23, 2017 5:00am
  • 2 hrs 40 mins cooking
  • Serves 4
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Recipes and styling by : Jo Wilcox.
Photography by : Melanie Jenkins.
This recipe first appeared in Food magazine.
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Ingredients

Ribs
  • 1.5 kilogram pork spare ribs
  • 1 litre water
  • 1 tablespoon five spice powder
  • 2 star anise
  • Asian-style coleslaw, to serve
Five spice glaze
  • 1 cup hoi sin sauce
  • 1 cup plum sauce
  • 2 tablespoon finely grated fresh ginger
  • 2 clove garlic, crushed
  • 1 tablespoon orange zest
  • 2 teaspoon five spice

Method

  • 1
    Preheat oven to 170°C.
  • 2
    Place the ribs in a deep roasting dish and cover with water, five spice and star anise. Cook covered with foil or a lid for 2 hours or until tender. Drain off the liquid and cool the ribs for 10 minutes.
  • 3
    Make the five spice glaze (see below).
  • 4
    Preheat barbecue to medium. Cut the ribs into small sections or individual ribs. Brush glaze generously over the ribs, drop barbecue heat to low and cook the ribs for 10-15 minutes with the hood down (see recipe tips), allowing the glaze to set and caramelise. Baste with the remaining sauce several times during cooking.
  • 5
    Serve the sticky ribs with store-bought Asian-style coleslaw.
Five spice glaze
  • 6
    Combine all the ingredients together.

Notes

  • If gluten-free, check commercial sauces for gluten. The five spice glaze also works well with chicken nibbles. - If your barbecue doesn’t have a hood, you can improvise by using a large terracotta pot as a cover. You could also use a foil tray or a heavy baking dish to create an oven effect. - PER SERVE Energy 1187kcal, 4969kj • Protein 122g • Total Fat 48.9g • Saturated Fat 18.7g • Carbohydrate 63g • Fibre 2g • Sodium 2752mg

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