BBQ Pork Ribs with Hoisin

Preparation time:1 hour
Marinating time:Up to 12 hours


  • 1kg meaty pork spare ribs
  • 2 cups water
  • Few slices ginger
  • 2 tbsp. Chang’s Hoisin Sauce
  • 2 tbsp. Chang’s Light Soy Sauce
  • 1 tbsp. Chang’s Dark Soy Sauce
  • 3 cloves garlic, finely chopped
  • 2 tbsp. ginger, finely chopped or grated
  • 2 tbsp. brown sugar
  • ½ cup water for baking
  • 3 shallots diagonally shredded


  1. Cut ribs into 6 cm pieces and place in a large saucepan, cover with the water and sliced ginger. Bring to simmering point and simmer for 15 minutes.
  2. Drain and rinse under cold water. Put ribs in a large bowl.
  3. Combine the Chang’s sauces with garlic, ginger and sugar. Pour mixture over ribs. You can cook the ribs immediately, or they can marinate in the hoisin mixture, covered, in the fridge overnight.
  4. Place the ribs in a baking dish, pour ½ cup of water in the bottom of the dish and bake in a preheated moderate oven (180C) for 40 minutes.
  5. Serve hot sprinkled with the shredded shallots and with some steamed rice.


  1. • Simmering them beforehand reduces the fat and keeps them tender.
  2. • Tamari is soy sauce made without using wheat, so it is not only gluten free but also wheat free.
  3. • The entire spring onion can be used for cooking. Use the white round part to add flavour. Finely slice the dark green parts and add to stir-fries or use as garnish.