Serves 4
For the ribs
1 tbsp salt
500g fresh ginger, sliced
1 fresh red Thai chilli
240ml soy sauce
2 racks baby back pork ribs
4 litres water
1 orange, sliced crosswise, to garnish
For the sauce
240ml hoisin sauce
2 tbsp five-spice powder
1 garlic clove, finely chopped
3 fresh red Thai chillies, deseeded and very finely chopped
1 tbsp fresh orange zest, finely grated
80ml soy sauce
2 tbsp white wine vinegar
60ml honey
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1 Stir the salt, ginger, chilli and soy sauce in a large pan. Add the pork ribs and water and bring to the boil over a high heat. Turn the heat down to low and simmer until the meat is just about to fall off the bone, about 2 hours. Put the ribs in a roasting pan.
2 Meanwhile, make the barbecue sauce. Mix all the ingredients except the vinegar and honey in a pan. Add half the vinegar and cook over a high heat, stirring occasionally, for 15 minutes. Lower the heat and stir in the rest of the vinegar and all the honey until well blended.
3 Preheat the grill. Remove the barbecue sauce from the heat and brush it on the ribs. Put the ribs under the grill and cook until crisp on top, about 5 minutes. Transfer to a serving plate and garnish with the orange slices.