Sticky ribs




125ml (½c) Hoisin sauce

125ml (½c) soy sauce

60ml (4T) rice vinegar

60ml (4T) honey

60ml (4T) brown sugar

30ml (2T) garlic, grated or


30ml (2T) onion, grated

10ml (2t) Chinese Five-spice

salt and pepper


2kg uncooked pork


To serve

fresh parsely, finely sliced



  • Marinade Mix all the ingredients together in a bowl. Mix well to form a thick, glossy glaze.
  • Ribs Place the ribs in a large pot and add enough water to cover the ribs. Add half of the glaze mixture and bring the water to a boil, cover with a lid and cook the ribs for 1 hour or until the meat is tender.
  • Preheat the oven to 220°C.
  • Remove the ribs from the water and place them in a large roasting tray lined with foil. Brush the ribs generously with the glaze on both sides and roast in the oven. Baste the ribs every 10 minutes and turn them over halfway. Remove after 30 minutes.

To serve

  • Sprinkle the chopped parsley over the ribs.
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