There are some dishes that make a Tuesday feel like a Saturday night, and this is one of them. Sticky, lacquered pork spare ribs glazed in hoisin, oyster sauce and honey, char-grilled until the edges catch and caramelise, then served with a sharp, garlicky cucumber pickle that cuts right through the richness.
The best part? From marinade to plate it takes about 30 minutes – less time than it takes for the takeaway to arrive. The ginger-bruised cucumber is the clever trick here: a few whacks in a mortar and pestle open up the cucumber so it drinks in the rice wine vinegar in just ten minutes.
At a glance
- Serves: 4
- Prep: 10 minutes, plus 15 minutes marinating
- Cook: about 10 minutes
- Total: about 35 minutes
Ingredients
Hoisin pork
- 1.2kg pork spare ribs, cut into individual ribs
- 80ml (⅓ cup) hoisin sauce
- 80ml (⅓ cup) oyster sauce
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp honey
- 1 tbsp finely grated ginger
- 1 garlic clove, finely grated
- 1 tsp sesame oil
- Ground white pepper, to taste
- Vegetable oil, for brushing
Ginger-bruised cucumber
- 1 Lebanese cucumber, partly peeled in stripes, halved lengthways, seeds scooped out, coarsely chopped
- 1 tbsp finely grated ginger
- 1 garlic clove, coarsely chopped
- 2 tbsp rice wine vinegar
- 2 tsp white sugar
- 1 tsp sesame oil
To serve
- Steamed rice
- Toasted sesame seeds
- Thinly sliced spring onion
Method
- Marinate the pork. In a large bowl, combine the pork ribs with the hoisin, oyster sauce, soy sauce, Shaoxing wine, honey, ginger, garlic and sesame oil. Season with white pepper, toss to coat, cover and set aside for 15 minutes.
- Char-grill. Heat a char-grill pan or barbecue over medium-high heat and brush lightly with vegetable oil. Drain the ribs, reserving the marinade, and cook, turning once and basting with a little of the marinade, until sticky, glazed and cooked through (about 5 minutes each side). Stop basting for the last couple of minutes so the raw marinade cooks off.
- Make the ginger-bruised cucumber. While the pork cooks, lightly pound the cucumber, ginger and garlic in a mortar and pestle – just enough to bruise, not mash. Add the vinegar, sugar and sesame oil, toss well and set aside for 10 minutes to lightly pickle.
- Serve. Pile the ribs onto a platter, scatter with sesame seeds and spring onion, and serve with steamed rice and the cucumber alongside.
Tips for the best hoisin ribs
- Ask your butcher for thin-cut ribs. Chinese-style or “American-cut” spare ribs sliced across the bone into thin strips cook quickly and evenly. Thicker, meatier ribs will need longer – finish them in a 180°C oven if the outside is charring before the centre is cooked.
- Watch the heat. Honey and hoisin are sugary and catch fast. Medium-high, not screaming hot, gives you caramelisation without bitterness.
- Marinate ahead. Short on time at night? Marinate the ribs in the fridge in the morning – the flavour only deepens.
- No mortar and pestle? Place the cucumber in a zip-lock bag and give it a few gentle whacks with a rolling pin.
Frequently asked questions
What can I use instead of Shaoxing wine?
Dry sherry is the closest substitute. For an alcohol-free version, use chicken stock with a splash of rice wine vinegar.
Can I cook hoisin pork ribs in the oven?
Yes. Roast the marinated ribs on a lined tray at 200°C for 20–25 minutes, turning and basting halfway, then finish under a hot grill for a few minutes to caramelise.
How do I know the pork is cooked?
The meat should be opaque right through to the bone with clear juices. A meat thermometer should read at least 70°C in the thickest part.
Can I make the cucumber ahead?
It’s best within an hour or two of making, while it still has some crunch. Any longer and the cucumber softens and waters down the dressing.
Recipe and styling: Emma Knowles. Photography: Vanessa Levis. The Carousel thanks Australian Gourmet Traveller for this recipe.
