ingredients
serves 4
2 pound pork spare ribs
2 tbsp malt vinegar
2 tbsp sesame oil
3/8 cup rice or wine vinegar
4 tbsp dark soy sauce
2 tsp grated fresh root ginger
1 garlic clove, peeled and crushed
grated zest of 1 lime
4 tbsp muscovado or soft brown sugar
1/2 tsp Chinese five-spice powder
lime wedges, to serve
method
1. Wash and dry the spare ribs and put into a pan. Cover with plenty of cold water and add the malt vinegar. Bring to the boil and simmer for 20 minutes, skimming the surface from time to time.
2. Meanwhile, put the remaining ingredients into a small pan with 3/8 cup water and bring to the boil. Simmer for 5 minutes to reduce and thicken slightly.
3. Drain the ribs and transfer to a roasting dish that will hold them in a single layer. Pour over the soy mixture and toss the ribs to coat evenly.
4. Cover loosely with foil and roast at 220°C (400°F) for 30 minutes. Remove the foil and cook for a further 30 minutes, turning and basting the ribs every 5 minutes.
5. Let stand for 5 minutes before serving, with lime wedges. Provide finger bowls and napkins too.
more information
variation: For glazed chicken wings, omit the parboiling stage. Roast as above, coated with the glaze, for 30-40 minutes in total or until glazed and tender.
