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½ CUP (125ML) HOISIN SAUCE
½ CUP (90G) BROWN SUGAR
½ CUP (125ML) OYSTER SAUCE
8 CLOVES GARLIC, CRUSHED
1 TABLESPOON FINELY GRATED GINGER
1 CUP (250ML) WATER
16 PORK SPARE RIBS (ABOUT 2KG).
Preheat oven to 180ºC (355ºF). Place the hoisin, sugar, oyster sauce, garlic, ginger and water in a bowl and mix to combine.
Place pork in a large baking dish and pour over hoisin mixture. Cover with aluminium foil and cook for 1 hour 15 minutes. Remove the foil and cook for 25 minutes. Increase the heat to 200ºC (390ºF) and cook for a further 20 minutes. Set aside and allow to cool.
Divide the pork and sauce into 4. Place in airtight containers or zip-lock bags and freeze for up to 3 months. To defrost, place on a tray in the fridge overnight.
Barbecued Spareribs with Chilli Paste – Sticky Pork Ribs – Pork Ribs Recipe Sweet Sticky BBQ Sauce