Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The flavour that is most distinctively Chinese is star anise, which is the dominant ingredient in aromatic five-spice powder. You could serve the ribs on their own as a first course, or with steamed rice as a main dish.


  • 1 kg/ 2 lb2 oz pork spare ribs
  • 150


The day before: chop the spare ribs with a cleaver into 5-cm / 2-inch pieces. In a large bowl, mix together the soy sauce, ginger, five-spice powder, chilli flakes, garlic and tablespoons of the sunflower oil. Add the rib pieces and toss to coat. Cling-wrap the top and refrigerate for 24 hours, s