Sticky ribs

Sticky Chinese ribs

  • serves 4
  • Easy

These sticky Chinese pork ribs are really easy to make and a great dish to treat your family and friends at the weekend. Serve with some rice and tuck in!

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Ingredients

  • pork ribs 2 small racks, about 900g in total
  • chicken stock 700ml
  • star anise 3
  • soy sauce 2 tbsp
  • rice vinegar 2 tbsp
  • steamed basmati rice 250g pouch
  • spring onions 4, shredded
  • cucumber 1/4, shredded
  • sesame seeds 1 tsp

GLAZE

  • soy sauce 2 tbsp
  • shaoxing rice wine 3 tbsp
  • brown sugar 2 tbsp
  • hoisin sauce 4 tbsp
  • Szechuan peppercorns 1/4 tsp, crushed
  • Chinese 5 spice 1/2 tsp

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the ribs fleshy-side down in a roasting tin, then pour over chicken stock. Add the star anise, soy sauce and rice vinegar. Cover tightly with foil and cook for an hour.

  • Step 2

    Meanwhile, put all the glaze ingredients in a pan with a splash of water and simmer gently until the sugar has melted.

  • Step 3

    Take out the ribs and pour away the poaching liquid. Turn up the oven to 190C/fan 170C/gas 5.

  • Step 4

    Turn the ribs over and brush all over with the glaze. Cook for another 30 minutes, brushing with more glaze regularly. Cut into sections and serve with rice, spring onion, cucumber and a sprinkle of sesame seeds.

Nutritional Information

  • Kcals 667
  • Fat 33.2g
  • Saturates 12.6g
  • Carbs 39g
  • Sugars 17.7g
  • Fibre 2.5g
  • Protein 51.7g
  • Salt 4g
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