Indo-Chinese Ribs
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 3 hrs 30 mins
Hari says
Indians love Chinese food in a big way and surprisingly most restaurants you go to in India will have an Indo-Chinese selection of dishes.
Apparently it all started when some Hakka Chinese migrated to KolKata (used to be Calcutta) to work at the Tanneries in the late 19th century. This region soon developed into India's only China town and the food soon caught on too. Us Indians like to add our own delectable spices which eventually transformed the dishes into a new type of cuisine.
The food tends to use Indian ingredients and is spiced with cumin, coriander, turmeric, ginger, garlic as well as soy sauce and uses Chinese cooking techniques. There are some classic Indo-Chinese dishes such as Hakka noodles, manchurian, chilli chicken so why not ribs? These are my very sticky, very Chinese and very Indian ribs - cooked low and slow with an amazing spiced glaze. Just make sure you have your finger bowls ready!
- Ingredients
- Method
- 2 racks of pork ribs, trimmed
- 1 tbsp rapeseed oil
- 2 tbsp Chinese five-spice
The glaze
- 3 star anise
- 3 red onions
- 2 cloves of garlic
- 3 cm piece of ginger, grated
- 1 tsp coriander seeds, crushed
- 3 tbsp water or apple juice
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp tomato ketchup
- 1 tbsp vinegar
To finish
- 2 spring onions
- 2 fresh chillies
Method
- Heat the oven to 160°C.
- Using a knife scrape the underside of the ribs on one end and you will see there is a transparent membrane present. Pull this membrane (use a cloth for grip) from the back of the ribs to remove it.
- Place the ribs in an oven tray and rub them with five-spice, salt and pepper, drizzle with the oil and cover the tray with foil.
- Place these into the oven for 3 hours, or until just tender and cooked through.
The Glaze
- For the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a glug of oil and the star anise.
- After a few minutes add the garlic. Cook for 15 minutes, stirring occasionally until the onion softens and starts to caramelise.
- Stir in the remaining glaze ingredients and leave to cook down for about 5 minutes, then turn off the heat and leave to cool a little.
- Remove the star anise and blitz the mixture in a blender until smooth. Add a little water water if required. Check seasonaing and adjust if required.
- Slice the spring onions and chillies and set to one side.
- After 3 hours remove the foil from the tray and turn the oven up to 200°C.
- Brush the glaze over the ribs and return them to the oven for 8 to 10 minutes, repeat this every few minutes, to get a lovely sticky glaze.
To Finish
- Sprinkle with the chopped chillies and spring onions and serve the ribs with any leftover glaze for dipping.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 144 |
| Fat (g) | 6 |
| of which saturates (g) | 1 |
| Carbohydrates (g) | 21 |
| of which sugars (g) | 14 |
| Fibre (g) | 2 |
| Protein (g) | 7 |
| Salt (mg) | 755 |
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