These braised pork ribs fall off the bone and have a wonderful sweet-sticky sauce coating them. They require a little attention but are worth the effort. The ribs take 3 hours to cook but need turning every 15 mins. They make a great accompaniment to a BBQ or serve with rice or noodles as a main dish.
Serves: 20
Cooking time: 3 hours
Ingredients
- Pork ribs seperated, 3 kg – Broadway Quality Meats
- Brown sugar cubes – 200g, La Perruche’s rough cut
- Star anise, 6 left whole
- Tangerine peel, 1 tangerine
- Ginger, 3-inch piece – not peeled but sliced
- Cinnamon sticks, 2
- Dark soy sauce, 8 tbsp
- Rice wine, 250ml
- Salt, 2 tsp
- Spring onions, 4 – sliced in to inch pieces
- Water, 500 ml
Method
Mix all of the ingredients in a large roasting dish, make sure all of the ribs are coated with liquid, even if they are not submerged. Heat the liquid on the hob until boiling, cover the roasting dish tightly with foil and place the oven at 160oC.
The ribs take 3 hours to cook but need turning and rearranging every 15 minutes. If some of your ribs are out of the liquid make sure you move then to the bottom of the dish.
When cooked, increase the oven temperature to 220oC to reduce the sauce for 5 minutes. If there is still quite a lot of sauce you can pour it in to a pan and reduce it to a syrup before pouring it over the ribs and then finishing in the oven as above
