Instead of traditional barbequed ribs, try this easy recipe for delicious five-spice sticky ribs instead!
- 1 tbsp vegetable oil
- 2 kg pork ribs, cut into sections of
- 2 or 3 riblets
- 1½ cups chicken stock
- ½ cup Shao Hsing wine
- 2 tbsps light soy sauce
- 2 tbsps brown sugar
- 2 cm ginger, peeled, sliced
- 2 tsps Chinese five spice
For pickled cucumber salad
- 1 Japanese cucumber, peeled into ribbons
- ½ tsp salt flakes
- ½ tsp white sugar
- Juice of 1 lemon
- 1 tsp soy sauce
- ½ iceberg lettuce, shredded
- Baby mint leaves, to serve
In a large flameproof casserole dish, heat oil on high. Cook ribs 4 to 5 mins, each side, to seal well.
Add remaining ingredients to dish, stirring to dissolve sugar. Reduce heat to low. Simmer, covered, 1 hour, until meat easily separates from the rib bone. Remove lid and simmer, uncovered, a further 15 to 20 mins until sauce is reduced and sticky.
Meanwhile, prepare pickled cucumber salad in small bowl by combining cucumber, salt and sugar. Set aside 15 mins. Drain. Add juice and soy. Scatter lettuce and mint leaves on top.
Serve with cucumber salad and plenty of napkins.
Bauer/Woman’s Day/Photo: Brett Stevens