Ribs are a food that we all know and love, often eaten in moments of self-indulgence and gluttony. Whilst delicious and delectable, the grubby hands or sauce covered mouth doesn’t correlate with a successful date. However, I believe this recipe offers the best of both worlds: it is a meal that you can look sexy whilst eating, but still continues to provide comfort.
Preparation time: 20 mins
Cooking time: 1 hour
Ingredients:
This recipe makes two servings.
500g pork ribs
Thumb sized piece of ginger
3 cloves garlic
Chilli flakes
3 star anise
3 tablespoon honey
Soy sauce
Spring onions
300ml Japanese vinegar
400ml chicken stock
Method:
- Season the ribs well with salt and pepper and rest at room temperature.
- Place a high-sided oven tray on a high heat on the hob and add a few splashes of vegetable oil. Put the ribs in the tray and sear on both sides until they are a dark brown colour all over.
- Add the thinly sliced ginger, garlic, chilli flakes, star anise and honey to the tray. Shake the tray in order to equally distribute the ingredients.
- Next, add your liquids. In the tray pour a few generous swigs of soy sauce, Japanese vinegar and chicken stock. Bring this liquid to a rolling boil and add the chopped spring onions.
- Place the tray into a 180 degree oven for half an hour, and then turn all the ribs. Place back into the oven for another 30 minutes.
- After an hour, remove ribs from the oven and place the tray on the hob, this will reduce the liquid in the pan into a glossy glaze that will stick to each rib.
Edward Camilleri
Featured image courtesy of Edward Camilleri.
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