Chinese spare ribs

Spare ribs or Spareribs is not actually means extra ribs. It derives from the German word Rippenspeer which actually translates "spare ribs" since this kind of cut was traditionally roasted on a spear. In English terms, they call it ribspare and eventually what we called today as sparerib. Spareribs are pork and are cut from the bottom of the ribs and breastbone of a pig just right above the belly. Spareribs are considered to have more meat and succulent compare to baby back ribs and the slabs weighs between 2 and 5 pounds. In China, pork spare ribs are cut into 3-4 inch then maybe fried, steamed or braise and on this article, we're going to try the chinese style spare ribs.


The ingredients we need:

150ml/5fl oz light soy sauce
2.5cm/1in piece of fresh root ginger,
grated
3 teaspoons five-spice powder
1⁄4 teaspoon dried red chilli flakes
4 garlic cloves, crushed
125ml/4fl oz sunflower oil
1kg/21⁄4lb pork spare ribs, chopped
into 5cm/2in pieces
31⁄2 tablespoons clear honey

The Directions for slow cooking:

In a large bowl, mix together the soy sauce, ginger, five-spice powder,
chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the
pork and toss to coat.

Cover the top with cling film, and marinate in the refrigerator for
24 hours, shaking occasionally.

Drain the pork through a colander into a saucepan. Put a heavy frying
pan with the remaining sunflower oil over a medium heat. When very
hot, add the ribs a few at a time and sear, transferring to the saucepan
with the marinade when browned. Bring the contents of the saucepan to
the boil, reduce the heat and cover with a lid. Simmer gently for
30–45 minutes until the meat is tender.

Remove the lid and stir in the honey. Increase the heat and reduce the
sauce, tossing and stirring until the water content has evaporated and
the ribs are covered with a rich glaze. Serve warm.