Prepare Ahead

You will need a large deep roasting tin lined with foil for this recipe.

Instructions

1. 1

   Combine the soy, hoisin and chilli sauces with the oil, sugar and garlic in a shallow non-metallic tray. Add the pork ribs and turn them in the marinade to coat. Set aside for at least 1 hour, or overnight, covered in the fridge. Turn occasionally.

   
   

2. 2

   Preheat the oven to 170C/150 Fan/Gas 3.

   
   

3. 3

   Half-fill the roasting tin with cold water and place it on the bottom of the oven. Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water. Transfer the remainder of the marinade into a small bowl. Roast the ribs for 1 hour, carefully brushing the ribs every 15 minutes with the marinade. After 30 minutes turn the ribs over and continue basting as before. Watch carefully during the last 10 minutes to make sure they don't caramelize too much.

   
   

4. 4

   Remove to a chopping board, slice and serve.

   
   

Ingredients

• 65ml soy sauce
• 55ml hoisin sauce
• 1 tbsp sweet chilli sauce
• ½ tbsp sesame oil
• 1½ heaped tbsp Tate & Lyle Dark Muscovado Sugar
• 2 cloves garlic, peeled and crushed
• 500g pork ribs

Serves 4

Total time required 1 hr 10 mins

• Preparation time: 10 mins
• Cooking time: 1 hr
• Other time: Marinate for 12 hours