These very simple but incredibly tasty ribs are cooked twice – first in the slow cooker in a Chinese stock, until the meat is meltingly tender, then brushed with hoi sin and hot bean sauce and baked in the oven to give them a crispy edge. Rub them first with Chinese five-spice powder (an idea inspired by Slow Cooker Queen Chrissie aka Mediocre Mum, who has done a fantastic Chinese Beef and Greens recipe on her blog this week). They are delicious. If you’re making them for kids, just use hoi sin sauce.
2 sheets baby back ribs
1 tbsp Chinese five-spice powder
250ml Shaosing Chinese rice wine
Plum-sized piece of ginger, peeled and sliced
3-4 garlic cloves, sliced
3 tbsp hoi sin sauce
1 tbs hot bean sauce (optional)
1. Cut the the rib sheets into threes and rub them all over with Chinese five-spice powder. Add them and the wine, ginger and garlic to a slow cooker and cook on LOW for 4-5 hours, until the meat is very tender. Remove from the cooker and drain the stock through a sieve into a small saucepan. Reserve.
2. Mix the hoi sin and hot bean sauces together (if using the latter). Put the cooked ribs on a roasting tray and use a pastry brush to ‘paint’ the ribs with the sauce mixture. Add any leftover sauce to the reserved stock and bring to the boil.
3. Preheat the oven to 180C/Gas and bake the ribs for 20-25 mins. Once cooked, tear into individual ribs.
4. Serve with egg-fried rice, made with finely shopped onions and red peppers, with the stock/sauce drizzled over the top.