Chinese Spare Ribs

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 / 2 1⁄4 lb pork spare ribs, chopped into 5cm / 2in pieces

31⁄2 tablespoons clear honey

Preparation:

• 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.