Chineasy does it: Sticky aromatic ribs 

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Chineasy does it: Sticky aromatic ribs

By Kwoklyn Wan

Published: | Updated:

Tender, sweet and familiar to every Cantonese takeaway!

PREP 2 HOURS

COOKING TIME 1 HOUR 15 MINS

SERVES 4

1kg ribs

3 star anise

2 cinnamon sticks

375ml Chinese barbecue sauce

4 tbsp golden syrup

  • Put the ribs into a large bowl with all the ingredients except the golden syrup. Massage into the meat, then cover and allow to marinate for at least 2 hours or overnight in the fridge.
  • Remove the ribs from the fridge and allow to return to room temperature; preheat the oven to 170C/150C fan/gas 3 ½.
  • Give the bowl a good toss and tip the ribs and any marinade that will have pooled in the bowl on to a large baking tray. Bake 40 minutes, then increase the heat to 180C/160C fan/gas 4, baste the ribs and return to the oven for another 10 minutes. Baste again and bake for a further 10 minutes, or until the ribs have begun to brown and even char a little. If you like your meat to fall off the bone, increase the first part of the cooking time to 1 hour before you start basting.
  • Remove the ribs from the oven and allow to rest for 15 minutes, then transfer to a serving plate and drizzle over the golden syrup.