Recipe Courtesy of Asian Food Network
One-Pan Slow-Baked Wuxi Pork Ribs
Combining Asian and Western cooking techniques makes this an easy, one-pot dish. All the flavour from the Chinese sauces penetrates the ribs during a low and slow bake in the oven, where they become meltingly soft and fall-off-the-bone tender.
- Difficulty: Easy
- Preparation: 10 min
- Cook: 225 min
- Clean up: min
- Steps: 3 steps
- 9 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 9 Ingredients
- Preparation: 10 min
- Cook: 225 min
- Clean up: min
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Instructions
1. Preheat oven
Preheat oven to 110C.
2. Make Sauce
In a shallow ovenproof pan, heat sesame oil over a medium heat.
Grate the ginger directly in and saute for 10 seconds.
Add the Five Spice powder and toast for 10 seconds.
Stir in the brown sugar.
Pour in the light soy sauce, dark soy sauce and Shaoxing wine.
Cook until sticky and shiny.
3. Cook the ribs
Add the ribs to the pan, and stir over the heat to coat each rib in the sauce.
Cover the pan with foil and bake for 3 hours in the oven.
Increase the heat to 180C and remove the foil. Bake the ribs uncovered for another 15-20 minutes, until the sauce has reduced and the ribs are slightly charred on the edges.
Plate and Serve!
Serve, garnished with spring onions.
