- 1.5kg (3lb) pork ribs, cut into 7cm (2¾in) lengths
- FOR THE MAINADE:
- 2tsp grated fresh ginger
- 2 garlic cloves, crushed
- 2tbsp soy sauce
- 3tbsp honey
- 2tbsp hoisin sauce
- 2tbsp sweet chilli sauce
- Place the pork ribs in a large ceramic dish. Combine all the ingredients for the marinade and brush it on to both sides of the ribs, then pour any remaining marinade over them. Cover and refrigerate for 6-12 hours.
- Heat the oven to 160°C (gas mark 2-3). Place the ribs, marinade and 1tbsp of boiling water in a large roasting tin and cook, turning occasionally, for 1½ hours. Add a little extra boiling water if it dries out too much when cooking. This can be done a couple of hours before serving.
- To serve, increase the oven temperature to 220°C (gas mark 7) and roast for about 10 minutes, or until well coloured and sticky.
Ask your butcher to slice the ribs into 7cm lengths. You can prepare the ribs up to stage 3 up to 6 hours ahead. Look out for Chinese sweet chilli sauce rather than the Thai version.
Adapted from Simple Chinese Cooking by Kylie Kwong, (Penguin Putnam, £25)