Servings: Serves 3 to 4 people

1 rack of spare ribs 1 rack of spare ribs
Seasoning: subheading: Seasoning:
1 tablespoon salt 1 tablespoon salt
1 tablespoon pepper 1 tablespoon pepper
1 tablespoon Chinese 5 spice 1 tablespoon Chinese 5 spice
Marinade: subheading: Marinade:
1 tablespoon minced garlic 1 tablespoon minced garlic
1 tablespoon minced ginger 1 tablespoon minced ginger
1 onion, chopped 1 onion, chopped
3 tablespoons hoisin sauce 3 tablespoons hoisin sauce
200 milliliters chicken broth 200 milliliters chicken broth
Sticky BBQ Sauce: subheading: Sticky BBQ Sauce:
Leftover slow cooker juices Leftover slow cooker juices
50 milliliters water 50 milliliters water
2 teaspoons corn flour 2 teaspoons corn flour
2 tablespoons brown sugar 2 tablespoons brown sugar
2 tablespoons sesame seeds 2 tablespoons sesame seeds
Spring onion and red chili, to garnish Spring onion and red chili, to garnish
Rice, to serve Rice, to serve

Season the spare ribs with the salt, pepper and 5 spice.
Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce and chicken broth. Mix with your hands to combine.
Cook on high for 3 hours, or low for 6 hours.
Pre-heat the oven to 170°C/325°F.
Once the ribs are cooked, carefully remove them and place onto a baking tray lined with tin foil.
To prepare the BBQ sauce take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
Brush onto the ribs on both sides and bake for 15 minutes.
Chop up the ribs and garnish with spring onion and red chili.
Serve with rice and enjoy!