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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!

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• 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.

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• 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.

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• 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.

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• 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.

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• 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

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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

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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

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