Ingredients
- pork ribs 1.5kg
- soy sauce 4 tbsp
- rice wine vinegar 3 tbsp
- garlic 2 cloves, bashed
- star anise 2
- honey 4 tbsp
- 1 tsp
- sesame oil 1 tbsp
SWEETCORN SALSA
- sweetcorn 1 × 330g tin, drained
- cherry tomatoes 200g, halved
- red onion ½, finely chopped
- coriander a small bunch, chopped
- lemon juice ½, juiced
Method
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Step 1
Heat the oven to 150c/fan 130c/gas 3. Put the ribs in a roasting tin in a single layer, scatter with 2 tbsp of soy, the rice vinegar, garlic, star anise and pour over 300ml water. Cover tightly with foil then cook for 2 hours.
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Step 2
Turn the oven up to 200c/fan 180c/gas 6. Uncover the ribs and drain off the cooking stock. Mix together the honey, 5-spice, sesame and another 2 tbsp soy and pour over the ribs, tossing to coat. Return to the oven and cook for another 20-30 minutes until the ribs are glazed and sticky.
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Step 3
Toss all the salsa ingredients together with the lemon and serve with the ribs.
Nutritional Information
- Kcals 656
- Fat 33.2g
- Carbs 33.5g
- Fibre 1.9g
- Protein 58.1g
- Salt 2.4g