You will need:
- 1 ½ kg spare ribs, chopped in half
- 1 tbsp peanut oil
- 100 ml Chinese bbq sauce
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 2 cloves of garlic, crushed
- 2 tsp grated fresh ginger
- 100 ml honey
- 5 tbsp brown sugar
- ¼ tsp 5 spice powder
- 100 ml dark sherry
- 5cm cube ginger, chopped, skin on
- a few spring onions for garnish
Step 1:
Put the ribs and ginger into the pot and pour over enough water to cover. Turn to a high heat and boil. Once boiling, skim off the scum from the top. Reduce to a simmer and cook for 15 minutes.
Step 2:
Using a slotted spoon, remove the ribs from the pan. Put them on to a plate covered with kitchen roll and drain.
Step 3:
Place the frying pan over a high heat and add the oil. When hot, add half of the ribs. Allow to brown for approximately 1 minute on each side. Repeat the process with the other half of the ribs.
Transfer to a plate covered with kitchen roll.
Step 4:
To a clean frying pan, add the bbq sauce, chilli sauce, soy sauce, sherry, sugar, honey, garlic, grated ginger and the 5 spice mix. Stir well and bring to the boil.
Add the ribs and stir again, turning the ribs to coat them in the juice. Cook for 5 minutes until the majority of sauce has been absorbed, but don't allow it to completely dry out.
Step 5:
Transfer to a large serving plate, spoon the remaining sauce over the ribs, sprinkle on the spring onions.
Step 6:
Serve hot with some white fluffy rice. Enjoy!
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