Ken Hom's chilli pork spare ribs recipe

Details

• Cuisine: Chinese
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 5 mins
• Cooking Time: 90 mins
• Serves: 4

Step-by-step

1. Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
2. Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.
3. Drain off the sauce and remove any remaining fat. The sauce can now be frozen and re-used next time you want to make this dish. The dish can be prepared up to this point the day before.
4. Preheat the oven to 180C/350F/gas mark 4.
5. Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown. Baste them from time to time with the braising sauce, if you like.
6. You can also cook the spareribs under a grill or on a barbecue, until they are brown. Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 ½ in) long. Turn them on to a warm serving platter, garnish with spring onions and serve at once.