Sticky and delicious these ribs are moreish!
Make a dry rub from 2 tablespoons of spanish paprika, 1 tablespoon of dry mustard, 2 teaspoons of salt, 2 teaspoons of freshly ground black pepper, 2 teaspoons of ground star anise, 2 teaspoons of ground ginger, 1 teaspoon of ground allspice and ¼ of a teaspoon of cayenne pepper. Rub it into 4 racks of pork short ribs and let it stand for a few hours. Brown the ribs on a barbecue for a few minutes on each side then cut them into individual pieces and place them in an oven dish. In a small saucepan combine ½ a cup of hoi sin sauce, ¼ of a cup of bottled siracha chilli sauce, ¼ of a cup of brown sugar, 2 tablespoons of red wine vinegar and 1 tablespoon of sesame oil. Heat the mixture until the sugar has dissolved and everything is well combined then pour the hot marinade over the ribs. Cover well and cook in the oven at 150℃ (300℉) for 2-3 hours until the meat is soft and falling from the bone.
michelle picker cooks 