Char siu spare ribs

Name: Char siu spare ribs
Yield: 6
Ingredients: 150g caster sugar; 55g salt; 30.00 ml Chinese five-spice powder; 20.00 ml garlic powder; 750g (about 6) pork spareribs; 115g honey; White sesame seeds, to serve; 250g bean; 185ml hoisin sauce; 125ml bean sauce; 30.00 ml rose wine (mei kuei lu chiew – from Asian grocers); 30.00 ml sesame oil

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Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

2/3 cup (150g) caster sugar
1/4 cup (55g) sea salt flakes
1 1/2 tbs Chinese five-spice powder
1 tbs garlic powder
750g (about 6) pork spareribs
1/3 cup (115g) honey, melted
White sesame seeds, to serve

Char Siu Marinade

1 cup (250g) fermented bean curd (from Asian grocers)
3/4 cup (185ml) hoisin sauce
1/2 cup (125ml) ground bean sauce (from Asian grocers)
1 1/2 tbs rose wine (mei kuei lu chiew – from Asian grocers)
1 1/2 tbs sesame oil

Method

1.

Combine sugar, salt, five-spice powder and garlic powder in a bowl. Add pork ribs and turn to coat. Cover with plastic wrap and chill overnight to cure.
2.

The next day, for the marinade, place all ingredients in a food processor and whiz until smooth. Pour over cured pork and turn to coat. Cover with plastic wrap and chill for a further 4 hours or overnight.
3.

Preheat oven to 220°C. Remove pork from fridge and wipe off most of the marinade. Transfer pork to a wire rack set in a deep roasting pan, then pour in enough water to fill pan one-third full (do not let water touch pork).
4.

Roast, turning halfway, for 50 minutes or until tender and edges of ribs are caramelised.
5.

Glaze ribs with honey and scatter with sesame seeds to serve.