Photo: Natalie Walker
- 1 kg pork spare ribs (rib bones)
- 100g ginger, peeled and chopped
- 3 cloves garlic, peeled
- 2 tbsp white sugar
- 2 tbsp peanut or olive oil
- 50ml light soy sauce
- 50ml shao hsing rice wine
- 3 tbsp spicy Korean bean paste*
- 2 tsp sesame oil
- 3 spring onions, finely chopped
- small handful coriander sprigs, washed
*Spicy Korean bean paste can be found in Asian groceries. It is made from soybeans, chilli and various spices. If unavailable, replace with a good chilli sauce.
Cut the ribs into small sections of 2 and arrange in a wide casserole dish.
In a mortar and pestle, pound the ginger and garlic to a rough paste. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs. Marinate in the fridge for about 2-4 hours.
Preheat oven to 180C.
Cover the casserole with foil and put in the preheated oven for 50 minutes. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often. The meat between the ribs should be very tender; if not, cook a little further.
Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander with steamed rice and Chinese greens.
- Main Ingredients - Pork
- Cuisine - Korean
- Course - Main-course