SERVES 6
PREPARATION 15 MINS, PLUS TIME TO MARINATE
COOKING 2 HOURS
1.5kg (3lb) pork ribs, cut into 7cm (2¾in) lengths
For the marinade
2tsp grated fresh ginger
2 garlic cloves, crushed
2tbsp soy sauce
3tbsp honey
2tbsp hoisin sauce
2tbsp sweet chilli sauce
1. Place the pork ribs in a large ceramic dish. Combine all the ingredients for the marinade and brush it on to both sides of the
ribs, then pour any remaining marinade over them. Cover and refrigerate for 6-12 hours.
2. Heat the oven to 160C (gas mark 2-3). Place the ribs, marinade and
1 tablespoon of boiling water in a large roasting tin and cook, turning occasionally, for 1½ hours. Add a little extra boiling water if it dries out too much when cooking. This can be done a couple of hours before serving.
3. To serve, increase the oven temperature to 220C (gas mark 7) and roast for about 10 minutes,
or until well coloured and sticky.
TIP
Ask your butcher to slice the ribs into 7cm lengths. You can prepare the ribs up to stage 3 up to 6 hours ahead. Look out for Chinese sweet chilli sauce rather than the Thai version.
Adapted from Simple Chinese Cooking by Kylie Kwong, (Penguin Putnam, £25)