Ingredients:
Water, Onion, Brown Sugar, Soy Sauce [Water, Soya Bean, Wheat, Salt, Alcohol], Balsamic Vinegar [Wine Vinegar, Grape Must], Tomato Paste, Cider Vinegar, Ginger Puree, Honey, Sherry [Sulphur Dioxide], Garlic Puree, Cornflour, Sunflower Oil, Chinese Five Spice (0.7%), Orange Comminute [Orange, Sulphur Dioxide], Acidity Regulator: Citric Acid, Mixed Spices, Garlic Powder, Black Pepper.
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where mustard, egg and milk are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 563 |
| Energy (kcal) | 134 |
| Fat (g) | 2.5 |
| of which saturates (g) | 0.3 |
| Carbohydrate (g) | 24 |
| of which Sugars (g) | 20 |
| Protein (g) | 1.5 |
| Salt (g) | 1.4 |
Refrigerate after opening and consume within 4 weeks.
285g ℮
| Time: | 2 hrs |
| Difficulty: | Medium |
| Serves: | 4-6 |
Sticky Chinese Barbecue Ribs
Preheat the oven to 200ºC or gas 6 and preheat your barbecue. Put the ribs in a large roasting pan, coat in a little olive oil, salt and pepper before brushing them with a little sticky chinese barbecue sauce. Cover the roasting tin with tin foil and place the ribs in the oven. After 30 minutes have passed, remove the ribs from the oven and coat them in the rest of the sticky chinese barbecue sauce. Return them to the oven for a further 30 minutes of cooking. Remove the foil for the final 15 minutes of cooking. Once the ribs have been cooking for 1 hour and 15 minutes, remove them from the oven and transfer them to your preheated barbecue to cook for a further 5 to 10 minutes on a medium heat.
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