Chinese style sticky ribs with star anise marinade
Although you’d normally associate ribs with BBQing, this is just as easy made in the oven as it is on the grill. It’s not your traditional sweet ribs, but has a more savoury edge with the ketchap manis that gives it that bit of depth.
Once again a big thank you to the guys at BBQuality www.bbquality.nl for providing the ribs while I developed the recipe.
1kg spare ribs
For the sauce
150ml oyster sauce
75ml ketchap manis (or 75ml soy and 50g brown sugar)
6 cloves of garlic crushed
6 star anise
1 inch of ginger sliced thickly
1 teaspoon Szechuan peppercorns crushed
Mix all the ingredients for the sauce together
Place the ribs into either a plastic bag or flat baking dish and cover with the marinade
Leave in the fridge meat side down overnight
If cooking this in the BBQ then you will need to set this up for indirect cooking and the temp at 120c and then follow the instructions below
Pre-heat the oven to 120c (fan), 130c (normal) and cook the ribs covered with foil in the same baking dish as the marinade for 2-3 hours
Turn the oven/bbq up to 200c(fan) 210c (normal) and cook the ribs uncovered for 30 – 45 minutes, the sauce should start to thicken, baste the ribs often
Remove the ribs and allow to rest wrapped in foil for at least 20 minutes before serving.