Ingredients Jump to Instructions ↓

  1. 900g pork spare ribs

  2. 2 tbsp malt vinegar

  3. 2 tbsp sesame oil

  4. 90ml rice or wine vinegar

  5. 4 tbsp dark soy sauce

  6. 2 tsp of ground ginger

  7. 1 garlic clove, peeled and crushed grated zest of one lime

  8. 4 tbsp of soft brown sugar

  9. 1/2 tsp of Chinese five spice powder

Instructions Jump to Ingredients ↑

  1. Wash and dry the ribs and put into a pan. Cover with cold water and add the malt vinegar. Bring to the boil simmer for 20 minutes.

  2. Meanwhile, put the remaining ingredients into a small pan with 90ml of water and bring to the boil. Simmer for 5 minutes to reduce and to thicken slighty.

  3. Drain the ribs and transfer to a roasting dish that will hold them in a single layer. Pour over the soy mixture and toss ribs to coat evenly.

  4. Cover loosely with foil and roast at 220 degrees C for 30 minutes.

  5. Remove foil and cook for a further 30 minutes, turning and basting every 5 minutes.

  6. Let stand for 5 minutes, serve with lime wedges and plenty of napkins.


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