Ingredients
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750 g pork spareribs
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3 tablespoons soy sauce
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3 tablespoons water
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1 teaspoon sugar
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1 tablespoon hoisin sauce
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2 teaspoons gingerroot, shredded
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2 teaspoons garlic, crushed
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3 tablespoons dry sherry
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3 tablespoons chicken stock
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1 tablespoon cornflour
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2 small onions, finely diced
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1/4 teaspoon ground black pepper
Instructions
- Blanch ribs in boiling water for two minutes.
- Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl.
- Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved.
- Cook for 20 minutes over a low heat with the hood of the BBQ closed.
- Add the sherry and season with pepper, stir to mix and turn over the ribs.
- Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times.
- Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned.
- Blend chicken stock and cornflour together.
- While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened.
- Serve over boiled rice with sauce poured over top of ribs.