Ribs with Spiced Marinade
Sticky, aromatic pork ribs with Asian spices, braised until tender and glazed until caramelised.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 1 hr 20 mins | 1 hr 35 mins | 3-4 servings |
Ingredients
- 1kg pork ribs, separated
- Olive oil
- Sea salt and black pepper
- 3-4 fat garlic cloves, peeled and sliced
- 5cm piece fresh ginger, peeled and sliced
- 1-2 tsp dried chilli flakes (to taste)
- 1 tsp Sichuan peppercorns
- 2 whole star anise
- 4 tbsp runny honey
- 150ml soy sauce
- 2-3 tbsp rice vinegar
- 300ml Shaoxing rice wine or medium dry sherry
- 5 spring onions, sliced
- 400ml chicken stock
Method
-
Preheat the oven to 180°C (350°F).
-
Season the ribs generously with salt and pepper, pushing the seasoning into the meat.
-
Heat a large roasting tray on the hob with a little olive oil. Brown the ribs for 5-10 minutes, turning to colour on all sides. (If your roasting tray isn’t hob-proof, use a large frying pan and transfer to a roasting dish later.)
-
Add the garlic, ginger, chilli flakes, Sichuan peppercorns, star anise, and honey. Continue to cook for 2 minutes until the honey begins to caramelise.
-
Add the soy sauce, rice vinegar, and Shaoxing wine. Bring to a boil and simmer for 1 minute.
-
Taste the sauce and adjust flavours, adding more vinegar if needed for balance.
-
Add the spring onions and chicken stock. Bring to a boil.
-
Cover the roasting dish with a lid or foil and place in the oven. Cook for 1 hour, turning the ribs halfway through.
-
Remove from the oven and place the roasting tray back on the hob over medium-high heat (or transfer contents to a frying pan).
-
Reduce the sauce for 8-10 minutes, turning the ribs frequently, until thick and syrupy and the ribs are fully coated.
-
Serve immediately with plenty of napkins.
Nutrition (per serving, approximate)
| Serves 3 | Serves 4 | |
|---|---|---|
| Calories | ~920 kcal | ~690 kcal |
| Protein | ~59g | ~45g |
Notes
These ribs are impossibly sticky and messy - eating with your hands is essential. The combination of sweet honey, salty soy, and aromatic spices creates incredible depth of flavour. Leftovers can be kept in their sauce for 1-2 days and reheated in a hot oven for 20 minutes.
Source: Gordon Ramsay - Ultimate Cookery Course