Slow Roasted Char Siu Pork Ribs
We invited Windsor-based food writer and photographer Natalie Marten to visit Windsor Farm Shop and Café, where she created this delicious recipe using our Windsor Farm Shop pork ribs.
Cooking time: 2 hours 40 minutes
Ingredients
- 1.5kg of Windsor Farm Shop meaty pork ribs
- 65g granulated sugar
- 2 tbsp hoisin sauce
- 2 tbsp Windsor Great Park runny honey
- 1 tbsp Shaoxing rice wine, (or using cooking Sherry/dry white wine)
- 1 tbsp light soy sauce
- 2 tsp garlic paste
- 1 tsp Chinese 5 spice
- 1 tsp sesame oil
- 1/2 tsp ginger paste
- 2 tsp table salt
- 1/2 tsp white pepper
- 1 tbsp water
- 2 spring onions, greens only, sliced
Method
- Prepare the marinade
In a bowl, mix together the sugar, salt, white pepper and Chinese five spice. Add the garlic and ginger paste, hoisin sauce, honey, Shaoxing wine, soy sauce, sesame oil and water. Stir until well combined.
- Marinate the ribs
Place the pork ribs in a large bowl and pour over just over half of the marinade. Massage well into the meat, ensuring the ribs are evenly coated. Cover and refrigerate for at least 30 minutes.
- Slow roast the ribs
Preheat the oven to 160°C (fan). Add a small splash of water to the base of a large, high-sided baking tray to help create steam. Arrange the ribs in the tray and cover tightly with foil. Cook on the middle shelf for 1 hour 50 minutes, until the meat is tender and the fat has rendered.
- Finish and glaze
Increase the oven temperature to 180°C. Remove the foil and carefully drain off any excess fat. Place a rack over the tray and lay the ribs on top, ensuring they are not touching the base of the tray.
Using a brush, baste the ribs with the remaining marinade. Return to the oven for a further 15 minutes, turning and basting occasionally, until the ribs are richly caramelised.
- Rest and serve
Remove from the oven and allow the ribs to rest for 5–10 minutes before serving.
To serve
Serve with steamed jasmine rice and Pak choi, and garnish with sliced spring onions, if using.
Tip: For an extra depth of flavour, marinate the ribs overnight.
