Recipe uploaded by

5 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Video tutorial: Knife skills

1. Heat the oven to 150C/fan 130C/gas 3. Put the ribs in a roasting tin in a single layer, scatter with 2 tbsp of soy, the rice vinegar, garlic, star anise and pour over 300ml water. Cover tightly with foil then cook for 2 hours.
2. Turn the oven up to 200C/fan 180C/gas 6. Uncover the ribs and drain off the cooking stock. Mix together the honey, five-spice, sesame and another 2 tbsp soy and pour over the ribs, tossing to coat. Return to the oven and cook for another 20-30 minutes until the ribs are glazed and sticky.
3. Toss all the salsa ingredients together with the lemon and serve with the ribs.

Per serving

656 kcalories, protein 58.1g, carbohydrate 33.5g, fat 33.2 g, saturated fat 11.6g, fibre 1.9g, salt 2.4 g

Latest comments and suggestions

• Flylady

  01 July 2009

  Flylady rated and commented on this recipe

  

  These were delicious and well worth the 2 1/2 hour wait. The meat really did just fall off the bone. One of our family favourites!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  04 July 2009

  janet rated and commented on this recipe

  

  These were fantastic, the meat just falling off the bone and lovely and sticky, there was one problem .....there wasnt enough! Will make more next time. as it is winter down here in Australia I served them with baked potato and corn on the cob.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Manne

  04 July 2009

  Manne commented on this recipe

  Rib heaven. Rib-a-licious. Ribolutionary good. Without a doubt, this is how ribs are supposed to be made.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  11 July 2009

  Victoria rated and commented on this recipe

  

  Loved these! Made a great saturday night tea and our 5 year son loved them! They were much nicer than anything you can get from a takeaway and plenty left over for tomorrow! Will definitely make these again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsI2b

  28 August 2009

  MrsI2b rated and commented on this recipe

  

  Personally I found these a little greasy and they didn't have enough sauce. I won't make them again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• greenlung

  18 November 2009

  greenlung rated and commented on this recipe

  

  these were very very liked. missed the instruction to up the temp 30mins from the end, but there was no problem. Had chinese rice wine only, (tho it may now be vinegar I've had it sooooo long, also used groundnut oil instead of sesame, but still very good and tasty. Certainly found loads in 1kilo of ribs. smashing

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11302/

Your binder

Ingredients

• 1½ kg pork ribs
• 4 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 2 garlic cloves , bashed
• 2 star anise
• 4 tbsp honey
• 1 tsp Chinese five-spice powder
• 1 tbsp sesame oil

SWEETCORN SALSA

• 1 x 330g tin sweetcorn , drained
• 200g cherry tomatoes , halved
• ½ red onion , finely chopped
• a small bunch coriander , chopped
• ½ lemon , juiced

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2½ hours

Ingredients

• 1½ kg pork ribs
• 4 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 2 garlic cloves , bashed
• 2 star anise
• 4 tbsp honey
• 1 tsp Chinese five-spice powder
• 1 tbsp sesame oil

SWEETCORN SALSA

• 1 x 330g tin sweetcorn , drained
• 200g cherry tomatoes , halved
• ½ red onion , finely chopped
• a small bunch coriander , chopped
• ½ lemon , juiced

Per serving

656 kcalories, protein 58.1g, carbohydrate 33.5g, fat 33.2 g, saturated fat 11.6g, fibre 1.9g, salt 2.4 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk