Oh my lordy be, these sticky pork spare ribs are good. I reckon you could also do it to a whole piece of pork belly or to American style ribs, even beef ribs and get a sensational result.
There is a two step cooking process so you’re probably not making this on a school night but don’t let me stop you. We had it a couple of nights ago and there were leftovers (unheard of) (they were DELICIOUS cold too) but I’m already hankering for them again. I’ll going to experiment with different cuts of meat so I’ll keep you posted.
- 12 Chinese pork spare ribs (these seem to be slightly different everywhere I get them, but they strips generally without a bone in them but sometimes a little bit of bone in them. Isn’t that helpful. I now just get them at the Asian butcher because I figure it’s gotta be right from there.)
- 4 star anise
- 4 slices ginger
- 1 cup kecap manis (a thick sweet soy sauce, most supermarkets now stock it)
- 1/4 cup honey
- 1 tbsp finely grated ginger
- 1 tbsp dried chilli flakes (it sounds like a lot and the result is spicy but not mind-blowingly so, and that’s on my palate which doesn’t tolerate stupidly spicy food. Oscar also eats them and he is a no go zone for spicy food. Weird huh.)
- 2 tsp Chinese five-spice powder
- Pop the pork, star anise and ginger into a saucepan and cover with cold water
- Bring it to the boil and then reduce to a simmer and cook for 45 minutes
- While the pork is cooking make the marinade by mixing it all together
- Preheat your oven to 180C
- Line 1-2 baking trays with baking paper
- Drain the ribs and lie them flat on the trays
- Using a pastry brush liberally cover the pork in the marinade on both sides
- Bake for 20 minutes, turning half way and basting with any left over marinade when the mood takes you (sometimes I completely forget the basting and guess what, still delicious!)
- Serve with steamed greens and rice
- Eat until your arteries clog.