I roasted my pork ribs after marinating these ribs in char siew sauce overnight. The key ingredients in my char siew sauce are five spice powder, red fermented beancurd, Chinese rose flower wine and sugar. Love that sweet savoury flavour of char siew sauce. It goes so well with pork ribs.
- 750 gm pork ribs (cut between each rib)
- 2 cloves garlic (smashed and minced)
- 1 tbsp oyster sauce
- 1 tbsp soya sauce
- 1 tsp dark soya sauce
- 1/2 tsp five-spice powder
- 1.5 cubes of red fermented chilli bean curd (available in most Asian grocery shops)
- 1 tbsp Maple syrup
- 1/4 cup sugar
- 1 tbsp Chinese rose flower wine
- Dash of white pepper
- 1 tbsp honey (for brushing at final 10 mins of roasting)
1. Prepare the marinade by mixing all the ingredients in a large mixing bowl.
2. Massage the marinade into each pork rib.
3. Leave the marinated ribs in the fridge overnight.
4. The next day, take the marinated pork ribs out of the fridge about an hour prior to roasting (to bring pork ribs to room temperature).
5. Place the marinated pork ribs on a wire rack over a roasting pan. Add 2 cups of water in the roasting pan to catch the drips.
6. Brush the remaining marinade over the ribs on both sides.
7. Roast the marinated pork ribs in the 175°C oven. Total roasting time is 60 mins.
8. After 20 mins., flip the pork ribs over to the other side and brush on more marinade and roast for another 20 mins.
9. At the 40 min mark, brush the pork ribs with honey and roast for 5-10 mins at a higher temperature of 200°C.
10. Flip the pork ribs over, brush with honey and roast for a final 5-10 mins until the pork ribs are caramelised and slightly charred. Remove to a serving plate.
11. Add a little water into the roasting pan and stir well with the drips. Place the roasting pan on the stove and bring it to a boil. This will yield 1 cup of delicious char siew sauce.