Make sure it's deep enough to contain the ribs and the sauce. Place the ribs into the foil lined dish. Mix the hoi-sin sauce, honey and ketchup in a jug and pour over the ribs, coating them well
Chinese Pork SpareRibs. Remove the spareribs from the marinade with a slotted spoon. I feel, doing this gives me time to prepare my main,s when I have guests coming home, and I can serve these ribs as nibbles with cocktails or other drinks hot from the slow cooker
½ cabbage, quartered (or Chinese cabbage, bottom trimmed and then halved). Put the pork ribs and boil. ½ cabbage, quartered (or Chinese cabbage, bottom trimmed and then halved)
SpareRibs have always been a firm favourite of mine. A rapidly expanding waistline may have curtailed my binge eating but my love for ribs will always live on
from the surface and keep, or freeze in small containers, to use in Chinese. I decided to test it out on some spareribs, because when I do oven-baked ones the sweet, sticky, spicy sauce tends to caramelise and stick to everything, and often the meat from the ribs goes with it and leaves you gnawing on a bare bone
SpareRibs – These are often served with honey and can be a bit messy. From past experiences, one sure-fire, easy way to make sure that you have something appeals to all your guests is to serve a Chinese menu
“We used to sell them but it’s only the Chinese who eat them now. I had a spare shot of the ribs. But, when I’m looking for lamb ribs in a butcher’s shop, I get pretty irate
