Spiced spareribs

Spiced spareribs

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

This recipe is a favourite of mine, as not only is it easy to prepare, but the flavour so special and it can be prepared a day ahead. When required, grill the spareribs a few minutes on each side, just to heat through. The best way to enjoy spareribs is to pick them up with your fingers.

Ingredients

Quantity Ingredient
4 garlic cloves, crushed with 1½ teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon five-spice powder
1 tablespoon honey
1 tablespoon sesame oil
60ml light soy sauce
1.5kg pork spareribs, separated
plum sauce, to serve

Method

  1. Preheat the oven to 180ºC. Combine the garlic, pepper, five-spice powder, honey, sesame oil and soy sauce in a bowl. Add the spareribs and rub well to coat. Put the spareribs in a roasting tin and cook in the oven for 30 minutes, then turn the spareribs over, add 125 ml hot water to the tin and continue roasting for a further 30 minutes, basting with the liquid every 10 minutes or so.
  2. Alternatively, heat 1–2 tablespoons peanut oil in a large heavy-based frying pan and brown the spareribs on all sides. Add the hot water, cover, and simmer for 30–35 minutes, or until tender and cooked through.
  3. Serve hot with rice and plum sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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