- 2 racks of pork ribs, trimmed
- 1 tbsp rapeseed oil
- 2 tbsp Chinese five-spice
- 3 star anise
- 3 red onions
- 2 cloves of garlic
- 3 cm piece of ginger, grated
- 1 tsp coriander seeds, crushed
- 3 tbsp water or apple juice
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp tomato ketchup
- 1 tbsp vinegar
- 2 spring onions
- 2 fresh chillies
- Heat the oven to 160°C.
- Using a knife scrape the underside of the ribs on one end and you will see there is a transparent membrane present. Pull this membrane (use a cloth for grip) from the back of the ribs to remove it.
- Place the ribs in an oven tray and rub them with five-spice, salt and pepper, drizzle with the oil and cover the tray with foil.
- Place these into the oven for 3 hours, or until just tender and cooked through.
- For the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a glug of oil and the star anise.
- After a few minutes add the garlic. Cook for 15 minutes, stirring occasionally until the onion softens and starts to caramelise.
- Stir in the remaining glaze ingredients and leave to cook down for about 5 minutes, then turn off the heat and leave to cool a little.
- Remove the star anise and blitz the mixture in a blender until smooth. Add a little water water if required. Check seasonaing and adjust if required.
- Slice the spring onions and chillies and set to one side.
- After 3 hours remove the foil from the tray and turn the oven up to 200°C.
- Brush the glaze over the ribs and return them to the oven for 8 to 10 minutes, repeat this every few minutes, to get a lovely sticky glaze.
- Sprinkle with the chopped chillies and spring onions and serve the ribs with any leftover glaze for dipping.