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250 g bottle of hoisin sauce
2 cups dried soy beans, soaked in water
for at lease 1 hour
2 kg spare ribs, chopped into large
pieces
1 tablespoon sesame oil
2 tablespoons rice wine
Black pepper
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Method:
Place ribs in a baking tray, prick
randomly with a fork and pour over the hoisin sauce. Drizzle
over sesame oil and rice wine. Grind some black pepper over.
Leave covered at least four hours if not overnight (covered) in the
fridge. This is not essential but it does tenderize the meat
greatly. Boil the soaked beans in a pot of water until they are
tender. Mix them with the marinated ribs. Heat oven to 200
degrees Celsius. Place tray of ribs and beans, covered with
foil, in the middle of the oven. Roast for 15 minutes, then turn
down heat to 180 degrees Celsius and cook for another hour or so.
Remove foil during the last 15 minutes to brown top.
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