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Garlicky and spicy spare ribs
Serves 4 Starters and mains
Ingredients
- 4tbsp rapeseed or peanut oil
- 10 garlic cloves, finely chopped
- 1kg pork spare ribs, approx.
- 7.5cm in length
- 3tbsp light soy sauce
- 5tbsp Chinese rice wine or dry sherry
- 2tbsp oyster sauce
- 2.5cm piece ginger, cut into thin discs
- 1tsp sugar
- 2tbsp red chilli powder, or to taste
Method
Heat the oil over a medium heat in a pan large enough to contain the pork ribs. Add the garlic and fry until light golden brown, taking care not to burn it. Take off the heat, transfer the garlic to a plate with a slotted spoon, and pour the oil into a small jug or bowl to use later.
Put the pork ribs in the same pan, cover with water, bring to the boil and simmer for around 8 minutes. Strain and wash off any scum that has accumulated on the spare ribs, then put the washed ribs back in the pan and cover with 500ml water, plus the soy sauce, rice wine, oyster sauce, ginger and sugar. Cover the pan, bring to a simmer and cook over a medium heat for 1 hour.
Remove the lid and turn the heat up to high. Continue simmering until almost all the liquid has evaporated and you are left with a thick, sticky layer of sauce on the ribs. Pour in the reserved garlic oil and continue cooking for around 5 minutes or until the ribs and sauce are sizzling. Sprinkle the chilli powder over the ribs, top with the browned garlic and serve immediately.
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