Serves: 4
INGREDIENTS
2 kilograms meaty free-range pork spare ribs
Sauce
2 tablespoons vegetable oil
4 spring onions, very finely sliced
½ teaspoon Chinese 5 spice
3 tablespoons palm sugar or brown sugar
1 teaspoon salt
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
½ cup Shaoxing
Chinese cooking
wine or sherry
1 tablespoon cornflour
3 tablespoons soy sauce
finely grated zest and juice of 1 lemon
3 tablespoons sweet chilli sauce
Cucumber salad
1 telegraph cucumber, lightly peeled and sliced into long batons
4 spring onions, sliced on diagonal
1 long red chilli, seeded and thinly sliced
½ cup roasted peanuts
½ cup each coriander and mint leaves
3 tablespoons fish sauce
2 tablespoon vegetable oil
3 tablespoons lime juice caster sugar to taste
METHOD
Cut the rib racks into single ribs and place in a large saucepan. Cover with cold water, add 1 teaspoon of salt and bring to the boil. Skim the surface and simmer for 30 minutes. Drain and pat dry with paper towels. Place in a large bowl.
Preheat the oven to 180°C.
Sauce: Heat the oil and sauté the spring onions, 5 spice, sugar, salt, ginger and garlic until soft. Stir a little of the Shaoxing into the cornflour to make a smooth paste. Stir in the rest of the Shaoxing, along with the lemon zest, juice and chilli sauce. Add to the spring onions and cook for one minute.
Pour this over the ribs and toss to coat. Lay the ribs on a lined baking tray and scrape over any sauce left in the bowl. Roast until tender, turning and basting every 20 minutes.
Salad: Put all the salad ingredients in a bowl. Whisk the fish sauce, oil and lime juice together, adding sugar to taste. Stir to dissolve. Pour over the salad and toss well.
To serve: Arrange the ribs and salad on a serving platter and garnish with lime wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.