900g pork spare ribs
Toasted sesame seeds
1 jar Wing Yip Hoi Sin Sauce
1 tsp 5 spice powder
1 tbsp Wing Yip Sesame Oil
1 tbsp cornflour
2 tbsp chilli sauce (Sweet or Spicy; your preference)
1 tbsp Wing Yip Shaohsing Style Wine
Serves 2 Trim excess fat off the ribs and place in a large tray.
Mix marinade together and pour over ribs. Mix well, clingfilm and place on the bottom shelf of the refrigerator for at least 3 hours, turning occasionally.
TO BBQ: Cook slowly on the BBQ, too high heat will caramalise the sugars in the marinade and burn. Baste with the marinade.
OVEN COOKING: Bake the ribs in a clean, lightly oil tray for 10 mins at 200C, then on a reduced heat of 190C for 40 mins. Turn ribs over a couple of times, ensuring they are well coated with the marinade.
Add a little water to the tray if ribs dry out.
To serve as a starter, place shredded Chinese leaves or any lettuce on a plate, then spare ribs onto lettuce.
Top with spring onions and toasted sesame seeds.