- 2 tbsp vegetable oil
- 700g pork spare ribs
- 2 garlic cloves, sliced
- thumb-sized piece ginger, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- a few Sichuan peppercorns
- 3 tbsp XO sauce
- 3 tbsp malt vinegar
- 2 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 500ml chicken stock
- 2 limes, 1 zested and 1 cut into wedges to serve
The same shape, but smaller than…
- good pinch of chilli flakes
Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places – don’t worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce – they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.