STICKY CHINESE PORK RIBS. 15/03/14
INGREDIENTS METHOD

Serves 4 as a starter

 

2 racks of pork ribs

1 tsp peppercorns

3 bay leaves

1 onion, halved

A thumb of ginger, peeled and roughly chopped

2 garlic cloves, roughly chopped

4 tbsp Shaoxing rice wine

3 tbsp dark soy sauce

7 tbsp honey

2 tbsp Chinkiang vinegar

1 tbsp sesame oil

Sesame seeds, to serve

2 spring onions, sliced, to serve

 

 

Place the ribs in a pan of cold water along with the peppercorns, bay leaves and onion. Bring up to the boil, then simmer for 90 minutes. Drain and leave to steam dry.

 

Preheat the oven to 200C/400F/Gas 6. Place the ginger and garlic in a pestle and mortar and bash to a paste with a pinch of salt. Transfer to a bowl and stir in the remaining ingredients. Add the ribs to the bowl and mix with your hands to make sure they are thoroughly coated with the sauce. At this stage, you can leave them in for a couple of hours to marinate if you have the time.

Place the ribs, meat-side up, on a wire rack placed over a baking tray (retaining the sauce). Place in the oven for 20-30 minutes, basting every 10 minutes, until sticky and crisp. Serve sprinkled with sesame seeds and sliced spring onion.

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STICKY CHINESE PORK RIBS. 15/03/14
INGREDIENTS

Serves 4 as a starter

 

2 racks of pork ribs

1 tsp peppercorns

3 bay leaves

1 onion, halved

A thumb of ginger, peeled and roughly chopped

2 garlic cloves, roughly chopped

4 tbsp Shaoxing rice wine

3 tbsp dark soy sauce

7 tbsp honey

2 tbsp Chinkiang vinegar

1 tbsp sesame oil

Sesame seeds, to serve

2 spring onions, sliced, to serve

 

 

METHOD

Place the ribs in a pan of cold water along with the peppercorns, bay leaves and onion. Bring up to the boil, then simmer for 90 minutes. Drain and leave to steam dry.

 

Preheat the oven to 200C/400F/Gas 6. Place the ginger and garlic in a pestle and mortar and bash to a paste with a pinch of salt. Transfer to a bowl and stir in the remaining ingredients. Add the ribs to the bowl and mix with your hands to make sure they are thoroughly coated with the sauce. At this stage, you can leave them in for a couple of hours to marinate if you have the time.

Place the ribs, meat-side up, on a wire rack placed over a baking tray (retaining the sauce). Place in the oven for 20-30 minutes, basting every 10 minutes, until sticky and crisp. Serve sprinkled with sesame seeds and sliced spring onion.

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FRIED SWEET RICOTTA RAVIOLI. 15/03/14
MOROCCAN ROAST BIRD WITH HONEY, SPICES AND GRAPES. 15/03/14
PAIN D'EPICES. 15/03/14
GRILLED SWEETCORN, SOUR CREAM, LIME, CHILLI & CORIANDER. 23/08/13
BEER CAN BARBECUE JERK CHICKEN. 27/08/13
BRAZILIAN SPICY BARBECUED CHICKEN. 19/07/13
GRILLED CAESAR SALAD. 05/04/14
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