This is a yummy dish! I got the recipe from my brother after he was ranting and raving about how delicious it is. Turns out it’s a Gordon Ramsay recipe from his book, Gordon Ramsay’s Ultimate Cookery Course. I dug a bit deeper into the book and realized it is a pretty handy book to have.
It’s not the hardest recipe in the world to make but it takes a lot of work and time. But most definitely worth the effort.
Sticky Pork Ribs
- 1 kg pork ribs, separated
- Olive oil
- Sea salt and black pepper
- 3-4 fat garlic cloves, peeled and sliced
- 5 cm piece of fresh ginger, peeled and sliced
- 1-2 tsp dried chilli flakes (or to taste, can also be substituted with Cayenne pepper)
- 1 tsp Sichuan peppercorns (if you can’t find it, you can replace with normal black or red peppercorns)
- 2 whole star anise
- 4 tbsp runny honey
- 150ml soy sauce (I use a bit less, otherwise it’s to salty for my taste)
- 2-3 tbsp rice vinegar (Red-wine vinegar works as well)
- 300ml Shaoxing rice wine or medium dry sherry
- 5 spring onions, sliced
- 400ml chicken stock
Preheat the oven to 180C.
Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the hob with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides, this can also be done in a large frying pan.
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 the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding more vinegar if necessary. Add the spring onions and stock and bring to the boil.
If you did the first bit in a frying pan, you can now transfer all of the contents into a roasting dish that’s been heated up in the oven. Place the roasting dish in the hot oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
Remove the pan from the oven and place back on the hob (or the frying pan). Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to ensure they’re fully coated.
Leave any remaining ribs sitting in their sticky marinade for a day or two which will help develop their flavour. When you come to finish them off, give them about 20 minutes in a hot oven to ensure they’re well heated through.
Serve with enough napkins and enjoy!
Tip: place some hot lemon water on the table to wash your hands with.