Kitchen

[katkitty]

'Sticky, chewy, sweet and sour; The glaze is packed full of vibrant citrusy notes and the sweetness from the honey counteracts the spices very well. The secret is to get the ribs really well caramelized before adding any of the other ingredients. As they
braise in the oven, all that colour turns into the most amazing flavor!'

Can do ahead and heat & serve later.

Sticky Pork Ribs

Serves 3-4

1 kg (2 lbs) pork ribs, separated
Olive oil
Sea salt and black pepper
3-4 fat garlic cloves, peeled and sliced
5 cm piece of fresh ginger, peeled and sliced
1-2 tsp dried chilli flakes (to taste)
1 tsp Sichuan peppercorns
2 whole star anise
4 tbsp runny honey
150ml (5 oz) soy sauce
2-3 tbsp rice vinegar
300ml (10 oz) Shaoxing rice wine or medium dry sherry
5 spring onions, sliced
400ml (14 oz) chicken stock

Preheat the oven to 180C. {356* F actual conversion}

Season the ribs with salt and pepper, pushing the seasoning into the
meat. Heat a roasting pan (or very large oven safe 'fry' pan) on top of the stove with a olive oil and brown the ribs for 5-10 minutes until they are deeply colored on all sides.

Add the garlic, ginger, chili flakes, Sichuan peppercorns, whole star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelize.

Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavors, adding more vinegar & spices if necessary.

Add the spring onions and stock and bring to the boil.

Place the roasting dish back in the hot oven and cook for 1 hour until
tender, turning the ribs halfway through the cooking time.

Remove the pan from the oven and place pan back on the stove burner.

Heat the marinade and reduce for 8-10 minutes until the sauce is very thick and syrupy.

Carefully turn the ribs in the sauce to ensure they're fully coated and glaze.

Serve.

You can leave any remaining ribs sitting in their sticky sauce for a day or two after cooking which will help develop their flavor. When you go to serve them, give them about 20 minutes in a hot oven to ensure they're well heated through.

Recipe from Ramsey's Ultimate Cookery Course