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Nutrition: Per serving

  • kcal832
  • fat48g
  • saturates17g
  • carbs30g
  • sugars29g
  • fibre1g
  • protein68g
  • salt3.1g
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Method

  • step 1

    Combine the soy, onion and garlic granules, the smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes and a grinding of black pepper in a bowl. Set aside.

  • step 2

    Heat the oil in a deep saucepan over a medium heat, pour in the sugar and cook, swirling the pan occasionally until the sugar has melted. Continue to cook until the sugar has darkened and caramelised. Reduce the heat to low and pour in the soy sauce mixture (it may split at this stage, but will come together again as it cooks). Turn the heat back up to medium, bring to a simmer and cook for 5-10 mins until the mixture has reduced and thickened. Remove from the heat and cool to room temperature, about 20-25 mins.

  • step 3

    Meanwhile, heat the oven to 150C/130C fan/gas 2. Remove the thin membrane from the back of the pork ribs (see tip, below), then arrange them in a single layer in a large roasting tin. Pour over the soy caramel and cover the tin tightly with foil. At this stage, the ribs can be chilled for up to 24 hrs. Bake for 2 hrs 30 mins-3 hrs until the ribs are very tender and a sharp knife can be easily inserted. Remove to a plate and tip the roasting juices into a wide pan, removing the cinnamon stick and star anise. Cook the juices over a high heat for 10-15 mins until thickened and sticky. Cut the ribs into thirds, then toss in the glaze and return to the roasting tin. Heat the grill to high and grill the ribs for 5 mins until caramelised. Scatter over the spring onions and serve with steamed pak choi, rice and pickled vegetables, if you like.

Recipe tip

The membrane will not soften as the ribs cook – removing it ensures you will have tender, fall-apart ribs.

Recipe from Good Food magazine, April 2023

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

jennie.banks72971

This recipe is delicious! For our family of 4, 5kg of ribs was too much, so we've had this meal twice this week. There wasn't enough caramel glaze to spread across the two baking dishes that I had 2.5kg of ribs in, so I doubled the quantities. Also, when the recipe says that the caramel may split I…

pritchettvl

question

Hey 👋 I have just bought all the ingredients to make this but I’m a bit shocked at the amount of pork ribs you’ve specified. 5kg for 6 people? Can you confirm that’s correct please? I’m making it for 3 people and I’d like to know if I need to use 2.5kg of ribs and half the marinade. Many thanks…

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This is quite a generous recipe but, as the ribs are mostly bone, we found this was a good quantity. It's fine to halve the recipe for 3 people. If the ribs you have are especially meaty then you can reduce the weight of pork ribs if you prefer. We hope this helps. Best…

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