Name: Sticky hoisin ribs
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: cooking oil spray; 8 pork spare ribs; 150 millilitre bottle hoisin sauce; 2 tablespoon sesame oil; 2 tablespoon sesame seeds; 650 gram pumpkin, peeled, cut into matchsticks; 120 gram green beans, trimmed; 1/2 cup unsalted cashew nuts, toasted; 6 medium radishes, trimmed, scrubbed, thinly sliced; 1/3 cup coarsely chopped coriander; 2 tablespoon tamari sauce; 2 green onions, thinly sliced; 1 clove garlic, crushed

Ingredients

cooking oil spray

8 pork spare ribs

150 millilitre bottle hoisin sauce

2 tablespoon sesame oil

2 tablespoon sesame seeds

650 gram pumpkin, peeled, cut into matchsticks

120 gram green beans, trimmed

1/2 cup unsalted cashew nuts, toasted

6 medium radishes, trimmed, scrubbed, thinly sliced

1/3 cup coarsely chopped coriander

2 tablespoon tamari sauce

2 green onions, thinly sliced

1 clove garlic, crushed

Method

1.Preheat oven to 200°C/180°C fan-forced. Place 3 cups water in a large roasting pan. Lightly spray a wire rack with oil. Place pork on prepared rack over water in pan (don’t let pork touch the water). Bake 45 minutes. Remove from oven. Cool slightly.

2.Whisk hoisin sauce with half the sesame oil in a small bowl. Brush pork with a third of the hoisin mixture. Bake 45 minutes, basting with remaining hoisin mixture and turning every 15 minutes or until glazed, sticky and cooked. Sprinkle with sesame seeds; bake 5 minutes or until seeds are toasted. Remove from oven. Coot slightly.

3.Meanwhile, place pumpkin on a baking tray. Spray with oil; bake 15-20 minutes or until browned and tender. Remove from oven. Cool slightly.

4.In a medium saucepan of boiling water, cook beans 3 minutes or until just tender. Drain; refresh under cold water. Combine pumpkin, beans, cashews, radish, coriander, tamari sauce, remaining sesame oil, onion and garlic in a large bowl. Serve with ribs.

You can buy ribs uncut, with crackling. Steam as directed below.Cool; remove cracking. Cook ribs and crackling on separate trays, basting ribs with sauce until ribs are sticky and crackling is crisp. You can use ketjap manis instead of tamari sauce.
Note

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Ingredients

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