Treat family and friends to a Chinese banquet with these wuxi ribs coated in a sweet and sour sauce. Serve with plain rice and steamed greens
Prep:10 mins
Serves 4 to share alongside other dishes
650g pork spare ribs cut into 3-4cm lengths (you can also use baby back ribs), washed, rinsed and patted drya pinch of ground white pepper4 large garlic cloves, finely minced2 tbsp yellow bean paste or red miso paste 1 tbsp shaoxing rice wine or dry sherry1 tbsp dark soy saucegroundnut oil for deep-frying micro chives or chives to serve
STEP 1Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate.STEP 2Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C or until a cube of bread dropped in turns golden brown in 30 secs. Drain the ribs of the marinade. Using a spider or slotted spoon, carefully lower the ribs and shallow fry for 7-8 mins or until browned. Gently turn them to ensure even cooking. Once cooked, remove them and drain on kitchen paper. Do this in batches until all the ribs are cooked.STEP 3In a small jug, combine all the ingredients for the sweet and sour sauce, mixing well with a fork or whisk and set aside.STEP 4Put the wok or a large frying pan over a high heat. Add the ribs and pour in the sauce, cooking on medium heat for 5-6 mins or until the sauce has reduced to a sticky consistency. Garnish with the micro chives and serve immediately, accompanied with some stir-fried greens and jasmine rice, if you like.
