the Breville Test Kitchen
Chinese Sweet and Sour Ribs
These deliciously sweet and sour sticky ribs are so tender they just fall off the bone.
4 hrs 30 mins total time
20 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the braising liquid
1 cup (240 ml) fresh orange juice
1 cup (300 g) orange marmalade
½ cup (120 ml) rice wine vinegar
⅓ cup (80 ml) hoisin sauce
¼ cup (60 ml) soy sauce
3 tbsp (45 g) tomato paste
2 tbsp seedless tamarind pulp
1 yellow onioncoarsely chopped
8 cloves garlic
30 g gingercoarsely chopped
2 tsp crushed red pepper flakes
For the glaze
1 cup (360 g) honey- 3 tbsp (70 g) honey
⅓ cup (65 g) dark brown sugar
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
For the ribs
2 kg baby back pork rib rackslarge ones cut in half
Instructions
- 1Place all the braising ingredients in a blender, and blend until smooth. Place the ribs in a 5.3 liters (26cm) Dutch oven and pour over the braising liquid and cover.
- 2Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, for 4 hours and press Start to preheat.
- 3Once preheated, place the pot in the oven and cook for 4 hours, or until tender.
- 4For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place half of the ribs on the rack.
- 5Whisk together the honey, sugar, mustard, Worcestershire sauce and 2 tablespoons of the braising liquid.
- 6Move the wire rack to position 4.
- 7Generously brush the ribs with some of the glaze.
- 8Place in the oven. Set the oven to Broil, High, for 4 minutes and press Start.
- 9Brush with some more glaze and return to the oven.
- 10Broil for a further 2 minutes.
- 11The ribs should be well browned and caramelized. If not, broil a little longer. Repeat with the remaining ribs.
- 12Serve brushed with the remaining glaze.
