This recipe is based on one that Paul Rankin did on Saturday Kitchen a few years ago, but I’ve also seen it elsewhere on the internet too. Anyway, I’ve cooked it before but this time I’ve changed it a bit to try and make it more sticky.
1kg pork ribs, cut into individual ribs
a glass of Shaoxing rice wine
1 tsp salt
4 tbsp dark soy sauce
3 star anise
1 cinnamon stick or a large piece of cassia bark
4 garlic cloves, roughly crushed
5 large slices of fresh ginger, skin on
2 or 3 spring onions with the green parts, roughly chopped
3 or 4 dried red chillies
2 or 3 pieces dried citrus peel (you can buy this in Chinese supermarkets)
100g soft brown sugar
Preheat the oven to 180C/350F/Gas 4.
You can buy ribs already cut up, but mine were in a single piece from the butcher and I cut them myself.
Place the ribs in a large, flameproof roasting tray.
Mix all the ingredients together and pour over the ribs.
Place the tray over a medium heat and bring to the boil. Baste and cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes.
After two hours, remove the ribs from the roasting pan and put on one side. Strain the cooking liquor into a saucepan and thicken it with some potato flour or cornflour paste over a medium flame on the hob. This will only take a few minutes. When the sauce is thick and glossy, put the ribs back into the roasting pan and pour over the sauce. Return the pan to the oven for about 5-10 minutes to reheat.
Make sure that the ribs are nicely coated and serve with plain white rice and some steamed or stir-fried pak choi or other greens.