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Ingredients
Method
- 1.5kg pork ribs, in racks
- 2 tbsp Chinese five spice
- 6 ripe plums, stoned and roughly chopped
- 100g brown sugar
- 80ml soy sauce
- 60ml rice vinegar
- 4 garlic cloves, crushed
- 3cm piece ginger, grated
- 2 long red chillies, finely sliced
- 2 spring onions, sliced
- 1 tbsp sesame seeds, toasted
- Heat the oven to 150C. Rub the ribs all over with the five spice and a good pinch of salt, sit them in a deep roasting tray, add 200ml water and cover tightly with foil. Roast for 2.5 hours, until the meat gives easily when pressed.
- While they cook, simmer the plums, brown sugar, soy, vinegar, garlic, ginger and half the chilli in a saucepan for 20 minutes, until thick and jammy. Blend it smooth if you like, or leave it rustic.
- Turn the oven up to 220C. Drain the tray, brush the ribs generously with the plum glaze and roast uncovered for 20 minutes, basting twice, until dark and sticky. Scatter with the spring onion, sesame seeds and remaining chilli, then cut between the bones.
20 minutes, plus 3 hours 10 minutes roasting
4 serving
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