Wednesday, July 2, 2008

Chinese Spare Ribs

Chinese Spare Ribs
Serves 4

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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