Sticky ribs

Serves: 4

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Total Time: 45

Prep Time: 30

Cook Time: 15

• 16  pork spare ribs, trimmed
• 1  x 3cm (1in) piece of ginger, thickly sliced
• 2 tablespoon(s) sunflower oil
• 200 ml ketchup
• 8 tablespoon(s) dark soy sauce
• 6 tablespoon(s) sweet chilli sauce
• 100 ml runny honey
• 75 gram(s) (2 1/2 oz) muscovado sugar
• 1 tablespoon(s) Chinese five-spice powder
• 100 ml sherry vinegar

Method

1. Place the ribs and ginger in a large stockpot or saucepan and pour over cold water to cover. Bring to a boil. Skim off any surface scum. Reduce the heat to a gentle simmer and cook for 15 minutes. Drain thoroughly, discard the ginger and pat the ribs dry with kitchen paper.
2. Heat the oil in a large non-stick wok or frying pan. When hot, fry the ribs in batches for 1-2 minutes on each side or until lightly browned. Transfer to a dish and keep warm.
3. Add all the remaining ingredients to the wok or frying pan and bring to the boil. Add the ribs and stir to coat evenly in the sauce. Cook over a gentle heat for 5-7 minutes or until most of the sauce has been absorbed. Remove the ribs and serve warm or at room temperature. Photographs: Peter Cassidy; Food styling and recipes: Sunil Vijaykar; Prop styling: Helen Trent

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