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Chinese-style spare ribs

Chinese-style spare ribs

Easy
August 2019

Easy
August 2019

Serves 2
Hands-on time 15 mins

Make our recipe for the ultimate slow-cooked baby back pork ribs ahead of time and then use them to put together these super sticky Chinese-style spare ribs.

Serve alongside some steamed white rice and pak choi for an authentic and comforting dish for two.

Nutrition: per serving

Calories: 654kcal
Fat: 45.7g (12.7g saturated)
Protein: 41.4g
Carbohydrates: 18.3g (12.6g sugars)
Fibre: 2g
Salt: 2g

Nutrition: per serving

Calories: 654kcal
Fat: 45.7g (12.7g saturated)
Protein: 41.4g
Carbohydrates: 18.3g (12.6g sugars)
Fibre: 2g
Salt: 2g

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Ingredients

½ quantity slow-cooked pork ribs
3 tbsp hoisin sauce
1 tbsp soy sauce
1½ tsp honey
2 tsp cider vinegar
¾ tsp chinese five spice powder
Vegetable oil for frying
2 spring onions, finely chopped
1 chilli, finely sliced
2 garlic cloves, finely sliced
Cooked rice and steamed pak choi to serve (optional)

Method

Heat the grill to medium. Cut the racks into individual ribs and set on a baking tray lined with non-stick baking paper. Mix the hoisin, soy, honey, cider vinegar and five spice in a small pan. Bring to the boil over a medium-high heat, then bubble for 3-4 minutes until thickened. Brush the sauce generously all over the ribs, then grill for 3-4 minutes, turning halfway through, until sticky and caramelised.
Heat a generous glug of vegetable oil in a frying pan. Add the spring onions, chilli and garlic, then stir-fry for 4-5 minutes until just starting to turn golden and crisp – be careful not to let the garlic burn. Use a slotted spoon to scoop out the ingredients onto a plate lined with kitchen paper to drain.
Divide the ribs between 2 serving plates, then sprinkle over the chilli and garlic mixture. Serve with cooked white rice and steamed pak choi, if you like.