These
are my very favourite spare ribs, a meal in themselves.
Make sure to have a water bowl and lemon handy to keep
your fingers clean - a face cloth is a good idea, too.
Ingredients
1 kg pork spare ribs
4 tablespoons liquid honey
3 tablespoons sunflower oil
spring onions, chopped, to garnish
Marinade
2 teaspoons five spice powder
4 garlic cloves, crushed
1/4 teaspoon ground chilli pepper
1 tablespoon grated ginger
125ml/4fl oz soy sauce
3 tablespoons sunflower oil
1) Cut each spare rib in half with a large chinese
chopper (or ask the butcher to do it for you).
2) Place the spare ribs in a large bowl. Mix the
marinade ingredients together and pour over the ribs,
stirring well. Cover with the marinade overnight. Drain
when ready to cook, reserving the marinade.
3) Heat the oil in a large frying pan and fry the spare
ribs in small amounts, so that they seal well. Place the
sealed ribs in a large pot with the marinade. Cook,
covered with a lid, over a medium heat until the meat on
the ribs becomes tender (45 minute - 1 hour).
4) Remove the lid, add the honey and reduce the sauce a
little so that it becomes a little thicker and glazes
the ribs.
5) Arrange on a heated platter, sprinkled with the
chopped spring onion, and serve.