Feed Your Family For £20...In A Hurry! The Cookbook

Chinese style Ribs

I love BBQ Ribs but sometimes I like to make a slightly different marinade that gives more of a warmth to the meat than the sweetness of bbq sauce. I find parboiling the ribs beforehand cuts down the oven time and makes them softer and less dry but you can skip this step if you like.. This recipe is for 1 person but its easy to adapt to feed you and your family...just multiply the ingredients. Its also easy to adapt to their taste too...dont have 5 spice? Leave it out or sub for some cinnamon or garam masala.Why not give this a try and let us know how you got on in the comments below. We love to see your feedback x

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Yields1 Serving
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

 1 Rack of Ribs
 3 tbsp Sweet Chilli Sauce
 1 tbsp Soy Sauce
 1 tbsp Honey
 1 tbsp Ketchup
 1 tbsp White wine Vinegar
 1 tbsp Oil
 1 tbsp Lemon juice
 ¼ tsp Garlic powder
 ¼ tsp Dried Ginger
 ¼ tsp Chinese 5 Spice
 1 pinch Chilli flakes

1

Prep:-
Parboil the Ribs by putting them into a large pan and cover with water. Bring to the boil and simmer for 15 mins. You can skip this step and just add 30mns more time in the oven.

2

Make the Marinade by adding the remaining ingredients to a bowl and mixing together

3

Remove the ribs from the pot of water, making sure to drain any excess water off them. Pat the ribs dry with a paper tower.
Leave to cool.

4

Once cooled, cover them with the marinade-I put mine in a bag to save the mess but you can use a tray or dish-making sure to coat both sides. Cover and place in the fridge for 2hrs.

5

Remove from the fridge and place on an ovenproof tray.
Cover with foil and Cook in the Halogen oven- 175° or Conventional oven at 200° for 30-40 minutes, or until cooked through. Turning and brushing with the marinade after15 minutes.

6

Remove the foil,baste again with the marinade and bake uncovered for a further 10mns till they are crisp and slightly charred. Any remaining marinade can be simmered in a pan for 5-10mns and poured over to glaze the ribs

7

Serve with New Potatoes, beetroot salad and fruity couscous (recipes can be found on the website)

8

Easy swaps:-
Garam masala for 5 spice.
Fresh garlic for garlic powder.
Fresh ginger for dried.

Ingredients

 1 Rack of Ribs
 3 tbsp Sweet Chilli Sauce
 1 tbsp Soy Sauce
 1 tbsp Honey
 1 tbsp Ketchup
 1 tbsp White wine Vinegar
 1 tbsp Oil
 1 tbsp Lemon juice
 ¼ tsp Garlic powder
 ¼ tsp Dried Ginger
 ¼ tsp Chinese 5 Spice
 1 pinch Chilli flakes

Directions

1

Prep:-
Parboil the Ribs by putting them into a large pan and cover with water. Bring to the boil and simmer for 15 mins. You can skip this step and just add 30mns more time in the oven.

2

Make the Marinade by adding the remaining ingredients to a bowl and mixing together

3

Remove the ribs from the pot of water, making sure to drain any excess water off them. Pat the ribs dry with a paper tower.
Leave to cool.

4

Once cooled, cover them with the marinade-I put mine in a bag to save the mess but you can use a tray or dish-making sure to coat both sides. Cover and place in the fridge for 2hrs.

5

Remove from the fridge and place on an ovenproof tray.
Cover with foil and Cook in the Halogen oven- 175° or Conventional oven at 200° for 30-40 minutes, or until cooked through. Turning and brushing with the marinade after15 minutes.

6

Remove the foil,baste again with the marinade and bake uncovered for a further 10mns till they are crisp and slightly charred. Any remaining marinade can be simmered in a pan for 5-10mns and poured over to glaze the ribs

7

Serve with New Potatoes, beetroot salad and fruity couscous (recipes can be found on the website)

8

Easy swaps:-
Garam masala for 5 spice.
Fresh garlic for garlic powder.
Fresh ginger for dried.

Chinese style Ribs

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