Slow-roasted chinese-style pork ribs
Cooking time:on high / 8 hours on low
Skill level: Easy peasy
The mellow and sweet flavours of the Chinese ingredients work well with the rich flavours of the pork, and through long slow cooking they all blend together for a rich sauce. Once you’ve tried this, you won’t rush for the Chinese take-away menu again!
- 4 tbsp finely grated fresh root ginger
- 3 garlic cloves, crushed
- 1 tbsp chilli flakes (optional)
- 200 ml hoisin sauce
- 4 tbsp clear honey
- 50 ml rice wine or mirin
- 1.5 kg pork spare ribs
- 1 tbsp sesame oil
- 300g cooked long grain rice, to serve
- 3 eggs, beaten, to serve
- 2 spring onions, chopped, to serve
Not got a slow cooker? See our slow cooking tips and tricks to convert the times for a normal oven
- Combine the ginger, garlic, chilli flakes (if using) hoisin sauce, honey and rice wine in a large bowl. Add the pork and mix until the sauce coats the spare ribs evenly. Add everything to the slow cooker and cook for 4 hours on the high setting or 8 hours on low.
- About 5 minutes before the end of the cooking time, heat the sesame oil over a high heat in a wok or large frying pan and add the cooked rice. Stir and toss for 2 minutes, until the rice is heated through, then add the beaten egg and spring onions and stir until combined.
- Serve the spare ribs with the sauce poured over and accompanied by the egg-fried rice.