Ken Hom’s chilli spare ribs Recipe

(17 ratings)
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serves:

4

Skill:

easy

Cost:

not

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

A tasty dish from China’s Sichuan region, famous for its spices and sauces, you can do most of the prep in advance.

Ingredients

  • 600ml (1 pint) groundnut (peanut) oil
  • 750 g (1½ lb) pork spare ribs, separated into individual ribs
  • For the braising sauce:
  • 900 ml (1½ pints) chicken stock
  • 2tbsp chilli bean sauce
  • 1tbsp rock sugar or ordinary sugar
  • 85ml (3 fl oz) Shaoxing rice wine or dry sherry
  • 1½ tbsp dark soy sauce
  • 2tbsp light soy sauce
  • 2tbsp finely chopped garlic
  • 3tbsp finely chopped spring onions
  • 2tbsp whole yellow bean sauce
  • 3tbsp hoisin sauce
  • 2tbsp cornflour blended with 3tbsp water

Method

  • Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.

  • Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat. (This sauce can now be frozen and re-used the next time you want to make this dish. The dish may be prepared up to this point the day before).

  • Pre-heat the oven to gas mark 4, 180°C (350°F). Put the spareribs onto a rack in a roasting tin and bake them in the oven for 15-20 mins until they’re nice and brown. Baste them from time to time with the braising sauce if you like. You can also cook the spare ribs under a grill or on a barbecue until they are brown.

  • Using a cleaver or a sharp, heavy knife, chop the spare ribs into pieces 6 cm (2½ inches) long. Turn on to a warm serving platter and serve at once.

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Top Tip

If you do the prep in advance, the dish can be quickly completed at the last minute and finished off in the oven, under a grill or on a barbecue