Oven Baked Asian Ribs with Crispy Onions

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 69.

	this recipe	typical
fat	0%	0%
salt	0%	0%
aromatics	6%	0%
sweetener	1%	14%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

11300 g	10 meaty pork ribs
	1 heaped tbsp Gochuchang paste
51 g	3 tbsp hoisin sauce
64 g	4 tbsp light soy sauce
42 g	2 tbsp honey
6 g	2 cloves garlic (peeled and minced)
2 g	1 tsp minced ginger
	1 tsp Chinese five spice powder
	1/2 tsp lemongrass paste (or one lemon grass stick, very finely chopped)
	2 tbsp dry sherry
27 g	2 tbsp light brown sugar
27 g	2 tbsp vegetable oil
6 g	2 cloves garlic (peeled and minced)
	3-4 Chillies (a mixture of red and green, finely chopped (I use fresno variety, but use your favourite))
100 g	100 g (1 1/3 cups) shop-bought crispy onions
3 g	1/2 tsp salt
600 g	4 spring onions (scallions) (roughly chopped)

Method: 5 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Ribs are my favourite to order from a Chinese take away. We made these on friday for our fake away night and WOW, so delicious. We found some crispy onions in Sainsbury. Definitely making these again.” — a cook, 5★

“Excellent. Best rib recipe ever. Thanks. Q: Have steam oven could I use this somehow in the cooking of the ribs?” — a cook, 5★