Caroline Moran Food & Drink

Jeremy Pang’s barbecued TSINGTAO beer ribs

It's jeremy pang's barbecued TSINGTAO beer ribs
It's National BBQ week so what better way to celebrate the start of summer than dusting down the patio furniture, cracking open a beer and firing up the barbie. Running from May 30th - June 5th, this annual event is now in it's 20th year - so why not make the most of the warmer weather and lighter evenings and rustle up these amazing BBQ beer ribs.
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It's jeremy pang's barbecued TSINGTAO beer ribs
It's National BBQ week so what better way to celebrate the start of summer than dusting down the patio furniture, cracking open a beer and firing up the barbie. Running from May 30th - June 5th, this annual event is now in it's 20th year - so why not make the most of the warmer weather and lighter evenings and rustle up these amazing BBQ beer ribs.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6-8 people 10 minutes
Cook Time
3hrs 30 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time
3hrs 30 minutes
Ingredients
  • 4 garlic cloves
  • 1 large knob of butter
  • 30 spare ribs
  • 8 tbsp tomato ketchup
  • 8 tbsp hoisin sauce
  • 4 tbsp granulated sugar
  • 4 tbsp dark soy sauce
  • 4 tbsp rice vinegar
  • 2 tbsp Vegetable oil
  • 500 ml Tsingtao Beer
  • 1/2 spring onion, finely chopped to garnish
Instructions
Preparation
  1. Preheat the oven to 150 degrees C/300 degrees F/Gas 2 Finely chop the garlic and ginger an put in a deep roasting tray or big pot suitable for the oven. Add the ribs and all the other ingredients and mix everything together thoroughly ensuring the ribs are well covered.
Cooking
  1. Transfer the ribs to the oven and cook uncovered for at least 2-3 hours, basting and turning the ribs every so often so they don't burn (if if they do start to 'catch' turn your oven down slightly). Towards the end of the cooking time the ribs will start to fall apart slightly - this is a good sign, but you want to keep them as whole as possible, ready for grilling, so be careful when turning.
  2. Transfer the ribs to a hot barbecue and cook in batches for 2-3 minutes on each side until the outsides of the ribs are glazed and charred. Drizzle over a little of the remaining sauced sprinkle over some finely chopped spring onion to garnish. Then enjoy!
Notes

Recipe adapted from Jeremy Pang's Chinese Unchopped published by Quadrille (£19.99)

Photo by Martin Poole

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