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?

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  • Lollcakes

    Wow, these ribs look amazing!

    I used to avoid beetroot, marmite and chai tea; but now I’m in love with them all! (Especially chai, how did I not like that before??)

  • Hannah Terry-Whyte

    It’s funny, I’ve eaten a lot of pork in my life because my mum’s allergic to beef, but I don’t think we’ve ever cooked ribs at home! I should send this link to my mum :)


    I’ve never really been a fan of pork either, but I must say these ribs look to die for!

  • honeyandsoy

    Thanks! Wow…I’m still avoiding marmite and chai tea, I promise that every year I try them 8). Still trying to get used to them….


  • honeyandsoy

    Allergic to beef? Oh no……the poor thing! Hope she loves this, I’ll be posting another lamb recipe soon. Hope she’ll like it too.


  • honeyandsoy

    Thanks 8) Honey is my greatest pork critic.

  • Lorraine @ Not Quite Nigella

    Look at those lovely slabs of pork ribs! I must admit I’ve always loved pork. The more the better! I was so worried when the swine flu bug went around :P

  • Barbara Bakes

    I wish summer were coming for us too. I’d love to have a slab of these ribs!

  • Simonne Ho

    wanna ask while roast   180 for 1 hour  the pork is still seal in aluminum ?