Roasted ribs by Hed Chef

Photo Credit Hed Chef
Roasted ribs  by Hed Chef
Recipe source The New Paper

1kg spare ribs (leave the rack whole)
2 garlic cloves, chopped
4 tbsp honey
3 tbsp sesame oil
1 tbsp fermented bean paste
1 tbsp dark soya sauce
1 tbsp light soya sauce
2 tbsp Chinese rice wine
2 tbsp sugar
1 tbsp salt

1. Rinse the rack of spare ribs. Place in a dish.
2. Add the garlic, honey and fermented bean paste.
3. Add the rest of the ingredients.
4. Put on a pair of disposable gloves and massage the marinade into the ribs. Leave to marinate for one to two hours.
5. Place ribs on metal rack and roast in oven at 180 deg C for 20 minutes. Baste with marinade.
6. Roast for another 15 minutes or until the edges get slightly charred, then turn over. Baste with marinade and roast for another 30 minutes.
7. Leave the ribs to rest half an hour before slicing.
8. Take the gravy at the bottom of the roasting tray and use it on rice to go with the dish.

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