Soy and Hoisin Pork Ribs- Spring / Summer BBQ series
Growing up, I’ve never really been a huge fan of pork, which is really ironic since I’m Singaporean Chinese. Funnily enough, I learned to appreciate pork during the time that I’ve been in Australia. Honey is still very choosy with her pork dishes, but this soy and hoisin pork ribs recipe had her happily smacking her lips and licking her fingers.
With summer coming, we were ready to escape to Sydney to enjoy a family BBQ with my sis, bro-in-law and friends. Adapted from P and A‘s BBQ book，this recipe has been tripled to marinate 1.5 kg worth of ribs. Lovingly cooked on the grill for extra caramelisation.
Awesome Soy and Hoisin Pork Ribs Recipe
1.5 kg pork ribs
6 minced garlic cloves
9 tbsp grated fresh ginger
3 tbsp soy sauce
3 tbsp dark brown sugar ( or honey)
12 tbsp hoisin sauce
7 spring onions chopped
- marinate ribs for at least 4 hours
- seal the ribs and put it with marinate in a tray with aluminium foil covering it
- roast/ steam in a 180 degree oven for 1hour
-finish it off on the BBQ (brings out the caramelisation)
You’ll find that with this method, you’ll get the tenderness of the meat around the ribs together with the yummy savoury stickiness of finger-lickingly good soy and hoisin ribs.
So tell me, what is one thing that you’ve avoided and grown to like?