Chinese spare ribs
serves 4
ingredients
150ml/5fl oz light soy sauce
2.5cm/1in piece of fresh root ginger,
grated
3 teaspoons five-spice powder
1⁄4 teaspoon dried red chilli flakes
4 garlic cloves, crushed
125ml/4fl oz sunflower oil
1kg/21⁄4lb pork spare ribs, chopped
into 5cm/2in pieces
31⁄2 tablespoons clear honey
• In a large bowl, mix together the soy sauce, ginger, five-spice powder,
chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the
pork and toss to coat.
• Cover the top with cling film, and marinate in the refrigerator for
24 hours, shaking occasionally.
• Drain the pork through a colander into a saucepan. Put a heavy frying
pan with the remaining sunflower oil over a medium heat. When very
hot, add the ribs a few at a time and sear, transferring to the saucepan
with the marinade when browned. Bring the contents of the saucepan to
the boil, reduce the heat and cover with a lid. Simmer gently for
30–45 minutes until the meat is tender.
• Remove the lid and stir in the honey. Increase the heat and reduce the
sauce, tossing and stirring until the water content has evaporated and
the ribs are covered with a rich glaze. Serve warm.
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