Spicy pork ribs

Contains pork – recipe is for non-Muslims only

Make these sticky pork ribs with ginger, chilli, garlic and XO, a wonderfully spicy seafood sauce. Serve with lime wedges – and plenty of kitchen paper

Prep:10 mins
Cook:1 hrs 20 mins

Serves 3
Easy

Nutrition per serving

kcal 515
fat 32g
saturates 9g
carbs 14g
sugars 12g
fibre 2g
protein 43g
salt 1.4g

Ingredients

2 tbsp vegetable oil
700g pork spare ribs
2 garlic cloves, sliced
thumb-sized piece ginger, sliced
4 spring onions, chopped
2 star anise
a few Sichuan peppercorns
3 tbsp XO sauce
3 tbsp malt vinegar
2 tbsp honey
500ml chicken stock
2 limes, 1 zested and 1 cut into wedges to serve
good pinch of chilli flakes

Method

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.