Barbeque-style pork spare ribs

Name: Barbeque-style pork spare ribs
Cuisine: China
Ingredients: Make up about 200 ml /7 fl oz chicken stock and add a couple of dashes of soy sauce; Make up about 200 ml /7 fl oz chicken stock and add a couple of dashes of soy sauce; 2.5 cm /1 inch piece fresh root ginger, peeled and finely grated; 4 tablespoons rice wine, sake or dry sherry; 4 tablespoons rice wine, sake or dry sherry; 4 tablespoons rice wine, sake or dry sherry; 4 tablespoons malt vinegar; 1 very fat garlic clove, peeled and finely grated; 2 tablespoons dark soy sauce; ¼ teaspoon five-spice powder; 1 tablespoon chilli sauce; 1 kg/2¼ lb rack of pork spare ribs; 1 kg/2¼ lb rack of pork spare ribs; 4 tablespoons barbeque sauce; 4 tablespoons runny honey

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 kg/2¼ lb rack of pork spare ribs

Asia
China
Main course

Method

Mix all the ingredients for the marinade in a bowl. Place the rack of ribs in a shallow roasting tin and coat with the marinade, then leave for at least 1½ hours, turning them at least twice during that time to allow the ribs to fully absorb the marinade.
Preheat the oven to 200°C/40