Quick and easy sticky Chinese-style ribs to pop on the barbecue or flash fry in a griddle pan. Brought to you by Essentials magazine
- 1kg spare ribs
- 150ml jar sticky Hoisin stir-fry marinade, like Wagamama’s
- 3tbsp sunflower oil
- 1 red chilli, chopped
- Knob of root ginger, peeled and finely chopped
- 2 cloves garlic, finely chopped
- Handful fresh coriander
- 2 spring onions, chopped
Cover the spare ribs with cold water, bring to boil and simmer for 15 mins.
Drain and coat with the sticky Hoisin stir-fry marinade.
Barbecue for 3-4 mins on each side until sticky and crispy.
Heat sunflower oil in a pan with the red chilli, root ginger, garlic, fresh coriander and spring onions.
Serve spooned over the ribs.
You don't need a barbecue to make these ribs. Just use a griddle pan on a really high heat in step 3.