- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 4 cloves
- 1/2 cinnamon stick
- 1 teaspoon black onion seeds
- 1 teaspoon ground ginger
- 1 rack of pork belly ribs, cut into
- individual ribs
- 150g caster sugar
- 50ml white wine vinegar
- 50ml dark soy sauce
- 1 large tablespoon tomato ketchup
- 2 medium–hot chillies, roughly
- chopped
- 1 tablespoon chopped coriander
- squeeze of lime juice
Sweet Spicy Sticky Ribs
Glynn Purnell
8th December 2016
Sweet Spicy Sticky Ribs
Ribs are brilliant. I love them, my
kids love them, my staff love them. I don’t knowa nyone that doesn’t love them;
If you do, feed them – force-feed them – and you’ll change their mind. Trust
me, or block me on Facebook and Twitter!
Serves 7
Rib Ticklers & Choux-ins by Glynn Purnell, published by Kyle Books,
priced £19.99.
Photography by Laura Edwards
Ingredients
Method
Heat the oil in a large saucepan over
a medium heat. Add the onion and garlic and cook until softened but only lightly
coloured. Add the cloves, cinnamon, onion seeds and ginger to the pan and then
add the ribs. Cover all the ingredients with 2 litres cold water (or enough to
cover the ribs), then simmer for 30–40 minutes until the meat is tender. Drain
the ribs (you can reserve the cooking liquid to make a sauce for another dish).
Heat a large frying pan, add the sugar, vinegar and soy sauce and boil the
mixture until reduced to a thick consistency. Add the ketchup to the pan, then
stir in the ribs, coating well with the glaze. Add the chillies, coriander and
a squeeze of lime juice, then serve. The ribs can be served with egg noodles or
jasmine rice.
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