Happy New Year
I love, love, love Chinese New Year – in fact I love it more than the Western New Year, there’s something more spiritual and magical about it and as a long time martial artist it has an extra-special meaning for me. This year is the year of the Goat a sign that represents calmness and creativity….so I’m only 50% Goat based on that then!!
These ribs are insane and absolutely perfect as part of your New Years feast and if you’re looking for other inclusions for your Chinese New Year table then check out my
Crispy Wontons, Sher Ping stuffed pancakes and party stopping pot stickers.
Happy New Year! The Year of the Goat kicks of next Thursday 19th Feb!!
WHAT YOU NEED – serves 2
1 full rack of baby backs
1 tbs tomato puree
100 mls Chinese Rice wine (or Mirin)
1 large clove of garlic
1 tbs minced ginger
2 tbs runny honey
100 mls Hoisin sauce
Combine the marinade ingredients
Kick off by making the marinade and the glaze – this is the same but its used and cooked on 2 different ways. Combine the tomato puree, rice wine, garlic, ginger, honey and Hoisin.
Use a trivot of white onion
Smother the rack with the 1/2 the marinade, divide in two equal parts and set on a trivot of white onion in a roasting tray. Seaon the rack well with salt and cracked black pepper
Wrap tightly with foil
Tightly (really tightly) cover the ribs with foil – use a double covering to make sure they steam in their own juice in the oven.
Roast at 140 for 90mins
Roast the ribs at 140c for 90 minutes – whip them out and literally pull at the bone, if it comes away from the meat then you are done. Get themout and leave to cool completely
Paint with the glaze
Get your paint on with the other 1/2 of the marinade – at this stage feel free to add in some heat if you want, crushed red pepper corns or ghost chili flakes work well here.
Repeat the glazing
Leave to cool again and keep painting on the glaze until its all gone
Happy New Year
Grill hard for a few minutes on each side and serve with a cool crunchy salad of red cabbage and Courgette….or just stuff them in yer mug…either is good 😉