HokHei's Kitchen Sticky Pork Ribs

Published by Benjamin Tam,

Recipe by Benjamin Tam
Ingredients
  • 2kg pork ribs, separated
  • sea salt and freshly ground pepper
  • olive oil, for frying
  • 6-8 garlic cloves, peeled and sliced
  • 10cm piece of fresh ginger, peeled and sliced
  • 2-4 tsp dried chilli flakes, to taste
  • 2 tsp sichuan peppercorns
  • 8 whole star anise
  • 8 tbs runny honey
  • 200-300ml soy sauce
  • 4-5 tbs rice vinegar
  • 600ml Shaoxing rice wine or medium-dry sherry
  • 10 spring onions, trimmed and sliced
  • 800ml chicken stock
Instructions
  1. Preheat the oven to 180C (160C fan-forced)
  2. Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the stove with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
  3. Add the garlic, ginger, chilli flakes, sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise. Add half the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding a little extra vinegar and/or soy sauce if necessary. Add the spring onions and stock and bring to the boil.
  4. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
  5. Messy but necessary bit:
  6. Remove the pan from the oven and place back on the stovetop. Heat the marinade and reduce until the sauce is thick and syrupy.
  7. Turn the ribs in the sauce to coat them well, then serve.