Recipe for ridiculously simple Asian Ribs – whack in the oven and enjoy
For the Spice Mix:
Salt and freshly ground black pepper
1 star anise, crushed in a pestle and mortar
1 tsp Chinese five spice
1/2 tsp ground cinnamon
1 Tbsp olive oil
1 kg pork ribs, trimmed and separated
For the Sauce:
1 tsp dried chilli flakes
2 tsp fresh ginger, grated
2 cloves garlic, minced
1 Tbsp sesame oil
3 Tbsp honey
3 Tbsp soy sauce
2 Tbsp olive oil
1 Tbsp rice wine vinegar
Juice of 1 lime
Toasted sesame seeds
4 spring onions, chopped
1 fresh red chilli, de-seeded and chopped
Small handful fresh coriander, roughly chopped
Pre-heat your oven to 200C and set aside a shallow casserole with a lid, or baking dish with tinfoil ready to cover.
Season your ribs with salt and pepper, mix together the spice mix and olive oil and rub this into the ribs, making sure that they are well coated.
Place the ribs into your casserole / baking dish in the oven for 45 minutes, covered with a lid or tinfoil to prevent them drying out.
Meanwhile, prepare your sauce in a small saucepan over low heat, until warmed through, 2-3 minutes. Taste and check for balance of flavours and adjust if necessary.
Remove the ribs from the oven, coat with half the sauce, and return to the oven, uncovered, for a further 20-30 minutes, or until golden and sticky.
Remove from the oven and transfer to a serving platter, garnish with the sesame seeds, chilli and coriander and serve immediately with fresh lime wedges and the extra dipping sauce on the side, or drizzle it over.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.