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Sticky Asian Ribs
- 1/2 cup hoisin sauce
- 1/2 cup brown sugar
- 1/2 cup oyster sauce
- 5 cloves garlic, crushed
- 1 Tbsp finely grated ginger
- 1 cup Clover Krush Orange Juice
- Juice of 2 limes
- 2kg spare ribs
- Chopped fresh coriander to serve
- Chopped red chilli, to serve
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Preheat oven to 150C. Mix the hoisin, brown sugar, oyster sauce, garlic, ginger, juice and lime together and pour over the ribs in a large baking dish. Cover with foil and cook for 1 hour. Allow to cool. Grill over medium-high coals until golden and sticky, basting with the leftover sauce. Serve with fresh coriander and chilli on the side.
