Red-braised pork ribs recipe
Red-braised pork ribs with sweet shallots and peanuts These spicy, sticky ribs are tender and wickedly moreish. 1.5kg/3lb 5oz pork ribs250ml/9fl oz water125ml/4½ fl oz shaoxing rice wine1 tsp salt4 tbsp dark soy sauce3 star anise1 cinnamon stick4 garlic cloves, crushed5 large slices of fresh ginger2 spring onions, roughly choppedpinch chilli flakes2 pieces dried tangerine peel110g/4oz yellow rock sugar (or demerara sugar) 1.5kg/3lb 5oz pork ribs 250ml/9fl oz water 125ml/4½ fl oz shaoxing rice wine 1 tsp salt 4 tbsp dark soy sauce 3 star anise 1 cinnamon stick 4 garlic cloves, crushed 5 large slices of fresh ginger 2 spring onions, roughly chopped pinch chilli flakes 2 pieces dried tangerine peel 110g/4oz yellow rock sugar (or demerara sugar) 400g/14oz glutinous rice, soaked overnight in 1.litres/2½ pints water 400g/14oz glutinous rice, soaked overnight in 1.litres/2½ pints water 4 tbsp vegetable oil2 banana shallots, finely sliced3 garlic cloves, finely sliced2 large red chillies, finely sliced1 tbsp caster sugar2 spring onions, finely sliced3 tbsp crushed peanuts 4 tbsp vegetable oil 2 banana shallots, finely sliced 3 garlic cloves, finely sliced 2 large red chillies, finely sliced 1 tbsp caster sugar 2 spring onions, finely sliced 3 tbsp crushed peanuts Method Preheat the oven to 180C/350F/Gas 4.Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray.Mix the remaining ingredients until well combined and pour over the ribs.Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender.Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray. Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray. Mix the remaining ingredients until well combined and pour over the ribs. Mix the remaining ingredients until well combined and pour over the ribs. Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender. Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts.