Ingredients
1.8kg/4lb pork spare ribs
FOR THE TANGY BARBECUE SAUCE
2 tbsp groundnut oil
1 shallot, finely chopped
2 spring onions, finely chopped
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
300ml/½pt orange juice
3 chillies, finely chopped
3 tbsp hoisin sauce
2 tbsp each light and dark soy sauce
2 tbsp finely chopped coriander
2 tbsp Chinese rice wine or dry sherry
2 tbsp sugar
2 tbsp chilli bean paste
2 tsp sesame oil
2 tsp tomato paste
Method
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Heat oven to 140C/fan 120C/gas 1. Season the pork ribs evenly and place in a large roasting tin. Cook for 2 hrs 15 mins until the fat melts and the meat is really tender. Remove the ribs from the dish and set aside.
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Make the sauce. Heat a wok or large frying pan and add the oil. Quickly add the shallot, spring onions, garlic and ginger. Stir-fry for 20 secs and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 mins, then check the seasoning. Allow the sauce to cool, then smear the ribs evenly with the sauce. The ribs are now ready to cook. You can prepare to this stage up to the night before.
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Light the barbecue and, when the coals are ash white, remove the ribs from the marinade and grill, basting with any remaining sauce. Cook the ribs for 10-12 mins until browned and sticky, depending on thickness, turning and basting as they cook. Serve immediately.
