Saturday, 4 August 2012

Spare ribs

This recipe has to be one of my favourite recipes from Forever Summer, in fact it's the dish that I've made the most. I'll go as far to say if the recipe is adhered to then these ribs are better than ribs eaten in Chinese restaurants. Spare ribs are readily available in markets and supermarkets, and make a cheap and substantial meal. When I have made ribs before I usually serve these succulent ribs with either egg noodles or basmati rice and stir fry vegetables.  Sometimes, when I am craving extra sauce I cook the stir fry vegetables with a Blue Dragon sachet sauce.
Here is how my spare ribs turned out: 

Sticky ribs with egg noodles and veg
Sticky ribs with egg noodles and veg

Sticky ribs and vegetables
This is the blueprint for sticky ribs!

Ingredients (to make 16 spare ribs).
4 tablespoon rice wine vinegar
3 tablespoon soy sauce
2 red chillies, roughly chopped
2 inch piece fresh ginger, peeled and cut into thin slices
2 tablespoons honey
2 star anise
1 stick cinnamon, broken into pieces
1 teaspoon sesame oil
2 tablespoon peanut oil
4 spring onions

to cook
2 teaspoons five-spice powder
2 tablespoons honey

to serve
2 red or green chillies, seeded
2 spring onions

Put the ribs into a large plastic bag and all the marinade ingredients, tie a know and squeeze everything around well. Ideally leave in a refrigerator overnight, or for a least of couple of hours.
Preheat the oven to 400 F.
Let the marinated ribs come to room temperature, and pour the whole contents of the bag onto a roasting pan. Cover tightly with foil and roast for 1 hour.
Take the foil off the roasting pan and sprinkle over the five-spice powder and spoon over the amber honey. Put the ribs back in the oven for another 30 minutes, take them out halfway through and turn them over before returning them to become stickily glazed on the underside. Watch they don't stick: they may only need another 10 minutes to become crispy and glossily brown.
Take them out of their pan, arrange on a large plate and scatter over the chili and spring onions.


1 comment

  1. oh yum - they look divine! Reading down the ingredients list is like a list of everything tasty!


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