Hoisin Honey Sticky Ribs – Delishar

Okay, I’ll come clean. Besides Milo, I have a weakness for ribs too. Give this girl some ribs, a glass of hot or iced Milo, and I’ll be the happiest foodie in the whole entire world (as my eldest, Melody likes to put it)! The same goes for the husband. He walked into the kitchen, saw me cutting up the ribs, and said, “Wait, what kind of sorcery did you do there?! Have you taken your pictures yet?” and a huge smile was plastered across his face. I brushed on some honey on the savoury baby back ribs, and it totally transforms the product to a whole new dimension. A darn good one!

Although, this recipe is not as tender as my fall-off-the-bone and melt-in-the-mouth BBQ Slow Roasted Ribs, it sure makes up for in stronger flavours, and a much MUCH shorter cooking time. The preparation for this dish is extremely simple. Just marinate, then bake, basting it 2-3 times along the way. Quite effort free if you ask me. 

hoisin honey ribs

While the oven does the cooking for me, I kept myself busy with my Caixin with Fishcake, and Watercress Chicken Soup.  That’s what I love about oven cooking. I get to multi-task without having to worry much.  By the time the ribs are done, I was done with all the other dishes too, including most of the washing up. I like to wash up while I cook, and try my best to keep the kitchen clutter free. Well, maybe because my kitchen is super small. I know friends who only wash up after dinner is completed. Pots, pans, plates… etc. What about you? Do you clean up while you cook or do you wait till dinner has concluded? 

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.


Hoisin Honey Sticky Ribs


  • 1 kg baby back ribs
  • 1/2 tsp 5 spice powder
  • 2 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp rice wine
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • White pepper to taste
  • 1 tbsp honey to glaze
  • Clean ribs by removing tough membrane at the bone side of ribs.

  • Add all the ingredients except ribs and 1 tbsp honey into large zip lock bag.

  • Mix to combine, then add ribs, cut if needed to fit into ziplock bag.

  • Marinate for 1 hour to 24 hours.

  • Preheat oven to 180C.

  • Remove ribs from bag, and bake on greased baking tray for 40-60 minutes.

  • Reserve marinade, and baste every 20 minutes.

  • When done, brush on the remaining 1 tbsp honey, and serve immediately.

Adapted from The Steamy Kitchen Cookbook

hoisin honey ribs 3

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Sticky Banana Toffee Cake – Delishar

I’m a big fan of toffee or salted caramel… I’m also a huge fan of pudding cakes, such as my Sticky Date Pudding, that I absolutely heart to the max! Perhaps it’s the sticky and gooey texture that I really enjoy, or that fluffy yet moist cake that acts like a sponge, soaking up all that delicious sauce. Whatever the reason is, this 2 dessert recipes are the ones that I highly recommend you give it a try.

The first time I had this cake was when I was dining at Gorden Ramsay’s restaurant, Bread Street Kitchen. I remembered the first bite I took, it literally took my breath away. I closed my eyes, gathered enough strength in me not to melt away, and whispered a “wow”. I could not get enough of the cake! Although, I have to be honest that I don’t quite fancy the sauce. It was a little too thick, kind of gooey and starchy like in consistency. But the cake was amaze-balls!

So I got home and started researching on sticky banana toffee cake, tried a few. Made a few different sauces to go with it. And here I am. The perfect combination. Try it, and try not to fall in love with it. It is humanly impossible not to.


Sticky Banana Toffee Cake

Cake adapted from once upon a chef


  • 200 g brown sugar
  • 200 ml heavy cream
  • 50 g butter
  • 1 tsp vanilla extract


  • 1-3/4 cups 220g all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup 113g unsalted butter, melted and slightly cooled
  • 3/4 cup 150g sugar
  • 2 large eggs
  • 1 cup 375g very ripe mashed bananas, from 2-3 spotty bananas
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt

To Serve

  • 1 ripe banana sliced
  • Sea salt flakes Fleur de Sel


  • Add sugar, butter, cream, and vanilla in a heavy bottom sauce pan on low heat.

  • Melt all the ingredients and bring to boil.

  • Lower heat and allow sauce to reduce and thicken, about 5 mins.


  • Preheat the oven to 175°C.

  • Grease a 8-inch baking dish.

  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl.

  • In a large mixing bowl, mix the melted butter and sugar until blended.

  • Add the eggs, mashed bananas, lemon juice, and vanilla extract, then mix well.

  • Stir in the flour mixture until just incorporated.

  • Do not over mix.

  • Transfer batter into the prepared pan and bake 35 minutes, until golden brown and skewer inserted comes out clean.

  • Spread about 1/3 cup (80ml) of the sauce over top of the baked banana cake.

  • Return the cake back into the oven, bake for another 5-6 minutes to get the sauce bubbly.

  • Cool the cake in the pan on a rack for at least 30 minutes.

To serve

  • Slice warm cake into 9 portions, drizzle warm sauce over cake, top with sliced bananas, and a little sprinkle of Fleur de Sel.

Banana Toffee Cake 1

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