Chinese style sticky ribs

In my circles, it seems not many of us cook ribs at home. It could be because they are a bit fiddly, or perhaps because you don’t get much meat on them. Either way, I think we’re missing a trick because these Chinese style stick ribs by Rachel Allen are really yummy. You can buy pork ribs at most main supermarkets and they make great social food. You will end up with sauce all over your face but that just adds to the enjoyment in my mind!

You’ll find the recipe in Rachel Allen – Entertaining at Home which is a great book full of ideas for anything from casual lunches to formal dinner parties. The Chinese influences come in from the five-spice and the hoisin. I doubt these are anything like authentic but as something inspired by classic Chinese flavours, they’re very yummy.

Chinese style sticky ribs – serve 6- 8 (we cut down for 4)

• 2kg baby back ribs of pork
• 6 spring onions, trimmed and finely sliced to serve (I didn’t have any so left this off)
• For the spice mixture:
  • 3 tbsp cornflour
  • 2 tbsp light brown sugar
  • 1 tbsp peeled and finely grated root ginger
  • 2 tsp Chinese five-spice powder
  • 4 tbsp hoisin sauce
  • 3 tbsp rice wine (or dry sherry)
  • Pinch of salt

Method:

• Preheat the oven to 220c/gas mark 7
• In a bowl, stir together all the ingredients for the spice mixture. Arrange the ribs in a roasting tin in a single layer and then rub the spice mixture all over. Place in the oven and bake for 30-35 minutes until slightly crispy and a deep golden brown.

It’s that easy! In Rachel Allen’s dish, she goes on to give instructions for coleslaw. However, I served my ribs with a carrot and red pepper salad and stir-fried broccoli & egg noodles.

Carrot and red pepper salad serves 2-3 

Ingredients:

• 2 small carrots peeled
• 1/2 red pepper
• 1/2 red onion
• 1/4 red chilli
• Coriander
• Lime juice
• Olive oil
• Pepper
• Soy Sauce

Method:

• Finely slice the onion and cut the pepper and carrot into thin batons.
• Mix the finely diced chilli with some olive oil, soy sauce, a crack of black pepper, chopped coriander and a squeeze of lime juice.
• Pour over the salad and mix in before serving