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Sticky Chinese Ribs |
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| Serves 4 |
Prep 10 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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Ingredients |
2 small racks pork ribs, about 900g in total
700ml chicken stock
3 star anise
2 tbsp soy sauce
2 tbsp rice vinegar
250g pouch basmati rice, steamed
4 spring onions, shredded
1/4 cucumber, shredded
1 tsp sesame seeds
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Glaze
2 tbsp soy sauce
3 tbsp shaoxing rice wine
2 tbsp brown sugar
4 tbsp hoisin sauce
¼ tsp Szechuan peppercorns, crushed
½ tsp Chinese five-spice
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Heat the oven to 180C/Fan
160C/gas 4. Put the ribs fleshy-side down in a roasting
tin, then pour over the chicken stock. Add the star anise,
soy sauce and rice vinegar. Cover tightly with foil and
cook for an hour.
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Meanwhile, put all the glaze
ingredients in a pan with a splash of water and simmer
gently until the sugar has melted.
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Take out the ribs and pour
away the poaching liquid. Turn up the oven to 190C/Fan
170C/ Gas 5.
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Turn the ribs over and brush
all over with the glaze. Cook for another 30 minutes,
regularly brushing with more glaze. Cut into sections and
serve with rice, spring onion, cucumber and a sprinkle of
sesame seeds.
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DAILY
DINNERS 
