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Local Food Advisor and Seasonal Recipes
Here is one to keep you going:
Chinese Five-spice Spare Ribs
From The London Cookbook By Jenny Linford
Serves 4
There’s something very satisfying about spare ribs – the basic pleasures of picking them up in your hands, nibbling at the meat close to the bone, licking sticky fingers afterwards. This recipe draws on the ingredients found in Chinatown, from abundant root ginger to packets of aromatic star anise.
There’s something very satisfying about spare ribs – the basic pleasures of picking them up in your hands, nibbling at the meat close to the bone, licking sticky fingers afterwards. This recipe draws on the ingredients found in Chinatown, from abundant root ginger to packets of aromatic star anise.
1 tsp Chinese five-spice powder
1/2 tsp white pepper
1 1/2 tsp salt
1 kg (2 1/4 lb) spare ribs
2 tbsp sunflower oil
1 onion, peeled and roughly chopped
4 garlic cloves, peeled and chopped
1 thumb-size piece fresh root ginger, peeled and sliced
2 tbsp rice wine or Amontillado sherry
1 tbsp tomato puree
3 tbsp dark soy sauce
2 star anise
200 ml (7 fl oz) hot water
Preheat the oven to Gas 5/375°F/190°C.
Sprinkle the five-spice powder, white pepper and salt over the spare ribs and rub in.
Heat 1 tbsp of oil in a heavy-based roasting tin in the oven. Add the ribs to the hot oil and roast them in the oven for 20 minutes.
Meanwhile, heat the remaining oil in a saucepan. Fry the onion, garlic and ginger for 3-4 minutes, until softened and fragrant. Add in the rice wine and sizzle briefly. Mix in the tomato puree, then add in the soy sauce, star anise and hot water.
Pour the soy sauce mixture over the ribs. Cover the ribs with foil and roast for 30 minutes. Uncover and roast for 20 minutes. Serve.
