Sandy Tang’s Shanghai Sweet & Sour Spare Ribs with Asian Coleslaw

2 people
00h 00
00h 00
Credit: Lee Kum Kee UK
  1. 1). Marinate the spare ribs by combining the Lee Kum Kee Premium Oyster Sauce, Premium Light Soy Sauce, Premium Dark Soy Sauce, Seasoned Rice Vinegar, Shaoxing wine, garlic, ginger, honey, cornflour and sesame seeds with the spare ribs. Leave to marinate overnight.
  2. 2). Preheat the oven to 200°C / 180°C fan/ gas mark 6.
  3. 3). Place spare ribs onto the baking tray and bake for 40 minutes until thoroughly cooked.
  4. To serve: Coleslaw on the side and garnished with sesame seeds.

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