If you’re planning a BBQ, or just need a great sharing dish, then try Jeremy Pang’s barbecued Tsingtao beer ribs. You can put them on the ‘barbie’ to give a more authentic taste, but if the weather isn’t looking good, then roast them in the oven and then pop under the hot grill to give a similar taste.
Ingredients (serves 6-8)
4 garlic cloves
A large knob of ginger
30 spare ribs
8tbsp tomato ketchup
8tbsp hoisin sauce
4tbsp granulated sugar
4tbsp dark soy sauce
4tbsp rice vinegar
2tbsp vegetable oil
500ml of Tsingtao beer
½ spring onion, finely chopped, to garnish
Method
Preheat the oven to 150°C/300°F/Gas 2.
Finely chop the garlic and ginger and put in a deep roasting tray or big pot suitable for the oven along with the ribs and all the other ingredients. Mix everything together thoroughly, ensuring the ribs are well covered.
Transfer the ribs to the oven and cook uncovered for at least two to three hours, basting and turning the ribs every so often so they don’t burn (if they do start to ‘catch’, turn your oven down slightly). Towards the end of the cooking time the ribs will start to break up and fall apart slightly – this is a good sign, but you want to keep them as whole as possible (ready for grilling), so be careful when turning.
Transfer the ribs to a hot barbecue and cook in batches for two to three minutes on each side until the outsides of the ribs are glazed and charred. Drizzle over a little of the remaining sauce and sprinkle over some finely chopped spring onion to garnish. Enjoy.
Recipe adapted from Jeremy Pang’s Chinese Unchopped, Quadrille, £19.99
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