Cantonese Pork Spare Ribs

Cantonese Pork Ribs

Oven Proof dish and a pestel and morter

Ingredients Serves 2:
For the Marinade:
1.  420g pork spare ribs
2.  1 star anise crushed/pounded
3.  1 tsp fennel seeds pounded
4.  1 tsp 5 spice powder or all spice
5.  ¼ tsp cayenne pepper
6.  Pinch of salt
7.  Pinch of ground white pepper
8.  1 tbsp Shao Sing rice wine (or sherry)
9.  2 tbsp light soy sauce

For the Sauce:
10. 100ml light soy sauce
11. 1 tbsp of Shao Sing rice wine (or sherry)
12. 5 tbsp of honey
13. 2 cloves crushed garlic
15. 1 tsp of 5 spice powder or all spice
16. zest of 1 orange
17. chopped coriander leaves for garnish


Day 1
The Marinade:
1.  Combine all marinade ingredients together and rub all over the pork ribs. Leave to marinade over night on a deep oven proof dish.

Cantonese Pork Ribs

Day 2
The Sauce:
2.  Pre-heat oven to 200°C.
3.  Place marinated pork in the oven for 45 minutes, and then remove from the oven.
4.  Combine all the sauce ingredients on a bowl; pour over the pork ribs marinade, rubbing the sauce all over the ribs.

5.  Place the pork ribs in the oven to cook for another 20 minutes. Once cooked remove from the oven and garnish with some chopped coriander leaves.

Cantonese Pork Spare RibsCantonese Pork RibsCantonese Pork Spare Ribs
Serve warm.



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