Name: Ginger and mandarin spare ribs
Prep time: 5 min
Cook time: 120 min
Total time: 5 min
Ingredients: 1 kg pork spare ribs; 1 star anise; 1 bay leaf; 2 cm piece ginger; 1 tsp peppercorn; For the glaze:; 1 Tbsp groundnut oil; 1 shallot; 2 cm ginger; 2 garlic cloves; ½ chilli (optional); 2 Tbsp light soy sauce; 1 Tbsp rice vinegar; 1 Tbsp brown sugar; 2 mandarins, juiced; 1 tsp toasted sesame oil; 1 Tbsp sesame seeds; 2 Tbsp fresh coriander leaves

Ginger and mandarin spare ribs

11 Feb 2024

by Dinna

Prep Time

5 minutes

Cook Time

120 minutes

Total Time

5 minutes

Background

These ginger and mandarin spare ribs are perfect for parties ll year round, although they are particularly suitable to celebrate Chinese New Year. Pre-cooking the ribs and making the glaze can be done hours or even a day ahead - actually you could coat the ribs with the glaze and refrigerate them, ready to go in the oven or on the barbecue. Serve it with jasmine rice and stir-fried veggies.

Ingredients

1 kg pork spare ribs
1 star anise
1 bay leaf
2 cm piece ginger
1 tsp peppercorn
For the glaze:
1 Tbsp groundnut oil
1 shallot
2 cm ginger
2 garlic cloves
½ chilli (optional)
2 Tbsp light soy sauce
1 Tbsp rice vinegar
1 Tbsp brown sugar
2 mandarins, juiced
1 tsp toasted sesame oil
1 Tbsp sesame seeds
2 Tbsp fresh coriander leaves

Instructions

Put the ribs in a pot of water and add the other ingredients. Bring to the boil and cook for an hour. Alternatively use pressure cooker and cook them for 20 minutes. Keep a cupful of the stock.
Drain the ribs and let them cool. This can be made well ahead, then refrigerate the ribs and stock.
Make the glaze:
Chop the shallot, garlic, ginger and chilli (if used).
Heat the groundnut oil in a wok and stir-fry the chopped veggies. Add the soy sauce, vinegar and mandarin juice, then scrape out the mandarin flesh and add it to the wok too. Add the pork stock and bring to the boil. Add the sugar, then reduce it until you a get a creamy mixture.
Tur off the heat and add the sesame oil and coriander leaves. Using a stick blender purée the mixture until smooth. Taste it and adjust it to your liking (it might need more vinegar, soy sauce or sugar).
Let the mixture cool and keep it refrigerated until you ‘re ready to bake or BBQ the ribs.
Put the ribs in a tray and coat them well with the glaze.
Heat the oven to 190°C or the BBQ to medium.
Bake or barbecue the ribs until golden, brushing them regularly with the sauce. Scatter the sesame seeds over them for the last couple of minutes of cooking.
Serve the ribs with the remaining sauce.