Lapsang-smoked pork ribs recipe
 Tom Parker Bowles infuses tender, sticky ribs with fragrant Lapsang Souchong tea smoke in this smart recipe. 2 tbsp sunflower oil, for frying1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each 2 tbsp sunflower oil, for frying 1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each 190ml/6¾fl oz Shaoxing rice wine110ml/3¾fl oz light soy sauce90g/3¼oz tomato ketchup90g/3¼oz brown sugar4½ tbsp white wine vinegar1 tsp fine sea salt4 black cardamom pods50g/1¾oz fresh root ginger, peeled and finely slicedsalt and freshly ground black pepper 190ml/6¾fl oz Shaoxing rice wine 110ml/3¾fl oz light soy sauce 90g/3¼oz tomato ketchup 90g/3¼oz brown sugar 4½ tbsp white wine vinegar 1 tsp fine sea salt 4 black cardamom pods 50g/1¾oz fresh root ginger, peeled and finely sliced salt and freshly ground black pepper 50g/1¾oz white rice110g/3¾oz demerara sugar60g/2¼oz loose-leaf Lapsang Souchong tea 50g/1¾oz white rice 110g/3¾oz demerara sugar 60g/2¼oz loose-leaf Lapsang Souchong tea 4 heads bok choi 4 heads bok choi Method To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper.To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel.Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes.Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy. To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper. To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper. To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel. Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel. Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes. Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes. Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy. When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy.