Photography and props styling Katie Quinn Davies
By Recipe Ali Irvine
Ingredients
- 1½ cups hoisin sauce
- 13 cup light soy sauce
- ¼ cup honey
- 5 garlic cloves, chopped finely
- 2 star anise
- 1 cinnamon quill
- Finely grated zest of 1 orange
- ½ tsp sesame oil
- ¼ cup peanut oil
- 3 racks (2.25kg) pork ribs
- ½ cup chicken stock
- 3 green onions, sliced finely
- 2 long red chillies, sliced finely
- Steamed rice & vegetables of choice, to serve
- sharp knife
- large mixing bowl
- spoon
- cling wrap
- large baking tray
- baking paper
- foil
- pastry brush
- small saucepan
- platter
Preparation method
Make marinade Place hoisin, soy, honey, garlic, star anise, cinnamon, orange zest, sesame and peanut oils in bowl and stir to combine. Coat racks of ribs generously in marinade, cover and refrigerate for 3 hours or overnight.
Preheat oven to 170°C (150°C fan). Line baking tray with baking paper. Lay racks of ribs on tray, bone side down. Cover with foil and roast in oven for 1½ hours. Remove foil, baste and cook for a further hour, basting with marinating juices every 20 mins. (Make sure you cook the ribs for 20 mins after the final basting.)
After final basting, pour chicken stock and any remaining marinade in saucepan and boil rapidly over high heat for 8 to 10 mins, until thickened slightly. Remove racks from oven and let rest for 10 mins.
Serve Slice ribs into portions. Place on platter, drizzle with reduced marinade and garnish with green onions and chillies. Serve with steamed rice and vegetables.
