Hazel’s Moorish Sticky Pork Ribs

By 16th October 2021 December 14th, 2021 No Comments

This week we have a little something special from my little Hazel aged 10.
Over the lockdown period, she has become quite the little cook. Most dishes involve either the making of dumplings or the filling of Bao buns.
However last Thursday she really knock it out of the park with her sticky pork ribs. Not only were they super-easy to cook, but the end result was also outstanding.

Whole ribs sides can be purchased from most butchery shops, I would recommend using a whole side rack. Then cut them up yourselves as meat cooked on the bone contains so much more flavour just meat alone.


1 whole pork rib rack approx 1.5kg

  • 1 whole bulb garlic
  • 1 knob ginger
  • 10 Star anise
  • 6 tbsp soya sauce
  • 6 tbsp hoisin sauce
  • 6 tbsp black or malt vinegar
  • 2 tbsp brown sugar

Remove the pork rack from the bag and rinse quickly under some cold water. Pat dry and cut the rack in half down between the 7 and 8 rib bones.
Take a large piece of tin foil and double it up, then lay down the pork rack.

To prepare the marinade, break down the garlic into cloves, peeling half of them. Take a Microplane or grater and grate them into a fine paste. Crushing the remaining with the side of a knife.

Using the Microplane or a grater again, grate half the ginger into a paste, slicing the remaining into thin slices.
Add into a bowl along with the remaining ingredients and combine well. Pour over the top of the ribs and rub all over. Cover the ribs with greaseproof paper and then another layer of tin foil. Seal up as well as you can.
Place into the fridge for a couple of hours.

Preheat your oven to 160*c, place the ribs onto a tray and then into the oven for 2 hours. After this time check the ribs. Carefully remove the ribs from the cooking juices and cut down in between each rib, lay them back into the cooking juices, spooning some liquid over the top before placing them back into the oven uncovered for a further hour.
After this time they should be good to go!

I served ours with sauteed greens and
coconut rice.