Chinese spare ribs
Recipe by Gerald Spence
Buy flat sheets of pork ribs and cut through the meat leaving an equal amount of meat on either side of the bone. You may have to split the ribs in two to have manageable sized ribs.
3 garlic cloves
2 inches of ginger
2 teaspoons five spice powder
Tablespoon vegetable oil
Tablespoon dark soy sauce
Tablespoon of dry sherry
1. Mix all the ingredients in a bowl. Leave for a few hours and stir from time to time.
Transfer all into a pressure cooker and pressure for 10 minutes. If you don’t have a pressure cooker very slowly cook in a covered saucepan for an hour. Be very careful that this doesn’t boil dry and add water to prevent this,
When the ribs have been cooked arrange on a grill over a roasting tray and add any of the remaining marinade to a shallow pan and reduce to a thicker consistency. Brush this over the top of the ribs and cook in for about ten minutes, Turn the ribs over and brush with the remaining marinade and roast for a further ten minutes.
2. We usually serve this with a sweet and sour sauce (see my recipe for this). If there is some marinade left over are there are some pan juices from the grill pan Thea can also be added to the sweet and sour sauce but must be brought back to a boil before serving
side dishes November 16, 2017 14:12
No one has liked this recipe.
No comments yet.