Sticky Spare Ribs (Bill Granger)
This is another Bill Granger's recipe that I have been seeing everywhere at here, here, ABC Foodi apps and the book, Best of Bill. The recipe evolves a little when it is published in the book, Best of Bill which contains shaoxing wine but the rest did not.
Although this sticky ribs recipe originates from the Aussie, Bill Granger, the ribs are very much flavoured with Chinese ingredients. Knowing that my meat-loving son and son like their food with Chinese/Asian flavours and seeing how well Amy from Amy's Baking Diary, Yen from Eat Your Heart Out and Lian from Whatever You Do had baked hers, hers and hers. I know that we will enjoy these fingers-sticky ribs... See! Mum and wife know the best!
Prior baking these, I have also baked another batch of ribs using Nigella's Maple Chicken 'N' Ribs recipe. After eating and comparing both batches of ribs, I have decided not to blog about the ribs that I baked with Nigella's recipe. Sorry, Nigella!
Boy: Yummy!
Dad: Why are these better than the ones you cooked before?
Mum: These are baked with Bill Granger's recipe...
Hearing that, my husband and son repeatedly said...
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER ...
I guess Nigella's ribs must have disappointed them quite a lot - Ops!
Here's the recipe from the book, Best of Bill: The Ultimate Collection of Bill Granger's Classic Recipes by Bill Granger (with my modification and notes in blue)
Serves 6
2 pork spare rib racks (around 1.3 kg each)
sea salt
freshly ground black pepper
4 garlic cloves, crushed
2 tbsp finely grated fresh ginger
250 ml soy sauce (reduced to 125ml)
125 ml honey
3 tbsp shaoxing rice wine, or dry sherry
(I used shaoxing wine)
1 tsp five-spice
125 ml hoisin sauce
to serve
snow peas (mangetout), steamed rice
Preheat the oven to 160°C (or 150°C fan forced). Put the ribs on a baking tray and season generously with salt and pepper. Roast for 1 hr (I did mine for 1 1/2 hrs).
Meanwhile, put the garlic, ginger, soy sauce, honey, shaoxing rice wine, five-spice and hoisin sauce in a small saucepan over a medium heat and cook for 15 mins, stirring occasionally, until thick.
Baste the ribs with the sauce and cook for another 20 mins (I did mine for 30 mins). Put the ribs on a chopping board, brush again with the sauce and cut into individual ribs to serve.
Happy Baking
Please support me and like me at Facebook...
Although this sticky ribs recipe originates from the Aussie, Bill Granger, the ribs are very much flavoured with Chinese ingredients. Knowing that my meat-loving son and son like their food with Chinese/Asian flavours and seeing how well Amy from Amy's Baking Diary, Yen from Eat Your Heart Out and Lian from Whatever You Do had baked hers, hers and hers. I know that we will enjoy these fingers-sticky ribs... See! Mum and wife know the best!
Prior baking these, I have also baked another batch of ribs using Nigella's Maple Chicken 'N' Ribs recipe. After eating and comparing both batches of ribs, I have decided not to blog about the ribs that I baked with Nigella's recipe. Sorry, Nigella!
Boy: Yummy!
Dad: Why are these better than the ones you cooked before?
Mum: These are baked with Bill Granger's recipe...
Hearing that, my husband and son repeatedly said...
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER
BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER BILL GRANGER ...
I guess Nigella's ribs must have disappointed them quite a lot - Ops!
 |
| Chinese style sticky ribs by Bill Granger |
 |
| Season the ribs generously with salt and pepper |
 |
| All except honey are Chinese-style ingredients |
 |
| The thick and sticky sauce for roasting |
 |
| ... and roast for another 30 minutes |
 |
| The sticky glaze looks really good! |
 |
| We love our sticky fingers! Must brush more sauce after cutting them to serve! |
Here's the recipe from the book, Best of Bill: The Ultimate Collection of Bill Granger's Classic Recipes by Bill Granger (with my modification and notes in blue)
Serves 6
2 pork spare rib racks (around 1.3 kg each)
sea salt
freshly ground black pepper
4 garlic cloves, crushed
2 tbsp finely grated fresh ginger
250 ml soy sauce (reduced to 125ml)
125 ml honey
3 tbsp shaoxing rice wine, or dry sherry
(I used shaoxing wine)
1 tsp five-spice
125 ml hoisin sauce
to serve
snow peas (mangetout), steamed rice
Preheat the oven to 160°C (or 150°C fan forced). Put the ribs on a baking tray and season generously with salt and pepper. Roast for 1 hr (I did mine for 1 1/2 hrs).
Meanwhile, put the garlic, ginger, soy sauce, honey, shaoxing rice wine, five-spice and hoisin sauce in a small saucepan over a medium heat and cook for 15 mins, stirring occasionally, until thick.
Baste the ribs with the sauce and cook for another 20 mins (I did mine for 30 mins). Put the ribs on a chopping board, brush again with the sauce and cut into individual ribs to serve.
Happy Baking
Please support me and like me at Facebook...
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