- 12 hour
- 20 min
- 2 kg pork spare ribs
- ¼ cup (60ml) hoisin sauce
- 2 tbsp (40ml) rice wine vinegar
- 1/3 cup (60ml) oyster sauce
- ½ cup (125ml) soy sauce
- 5 cloves garlic, crushed
- 3 tsp finely grated ginger
- 2 tbsp (40ml/60g) honey
- 4 fine grinds of Queen Vanilla Grinder
Mix hoisin sauce, rice wine vinegar, oyster sauce, soy sauce, garlic and ginger in a large bowl then add the spare ribs, toss to coat then cover and leave to marinate for 3 hrs or overnight in the refrigerator.
Remove ribs from marinade and place on a plate then pour the leftover marinade into a saucepan with the honey and vanilla.
Simmer on low heat, stirring until it becomes thick then use it as a baste when cooking the ribs.
Cook the ribs on the BBQ on medium heat, continually turning and basting until tender.