My sister-in-law gave me this recipe when she read my Donal Skehan Sticky Barbeque Spare Ribs recipe and told me there is more than one way to cook pork ribs. If you love the spare ribs in your local take out and want to replicate it at home, then this the recipe for you. Thank you Pauline, I bow to your superior knowledge on all things pork!
Serves2 or 4 as a starter
1kg Pork ribs,
4tbsp Dark soy sauce,
3tbsp Muscovado sugar,
1tbsp Groundnut or sunflower oil
2 Garlic cloves finely chopped
2tsp Chinese five-spice powder
1cm Piece fresh root ginger, grated,
Spring onion, shredded to serve
Place the ribs in a large ovenproof, non metallic dish, or in a plastic food bag. Mix the soy sauce, sugar, oil, garlic, Chinese five spice powder and ginger in a bowl.
Pour the mixture over the ribs and turn to thoroughly coat. Cover the dish with clingfilm and leave to marinate for at least 6 hrs or overnight in the fridge.
Drain the ribs, reserving the marinade, cover with foil and cook in preheated oven, at 180C/ 350F/Gas Mark 4 for 1 hour.
After the hour reduce the temperature to 160C/325F/Gas Mark 3, remove the foil and cook for a further 30 minutes.
Turn frequently and brush with the reserved marinade. Serve in a large dish, and garnish with spring onion.