Chinese Spare Ribs with Five Spice Marinade
Pork ribs are more commonly known as Chinese or American spare ribs, reflecting their popularity in both countries. In this dish they are marinated in five-spice powder, which is often used in Chinese cooking. It is a brown powder made up of ground star anise, fennel, cinnamon, cloves and szechuan pepper, and is available from oriental shops and supermarkets. The ribs are best left to marinate for up to 24 hours to absorb the flavours.
- 2 1/2 lb pork spare ribs
- 2 cloves garlic
- 1 in fresh root ginger
- 2 teaspoons curry powder
- 2 teaspoons five-spice powder
- 2 tablespoons light soy sauce
- 2 tablespoons dry sherry or dry white wine
- 2 tablespoons clear honey
- Cut the sheets of ribs into individual pieces by slicing between the bones with a sharp knife.
- Crush the garlic or chop it finely, and peel and finely grate the ginger. Combine with the remaining ingredients in a bowl.
- Lay the ribs in a large dish, pour the marinade over them and toss well until evenly coated. Cover and leave in a cool place for at least 1 hour.
- Toss the ribs once more, then place them in a large roasting tin, in a single layer.
- Cook in the preheated oven for 50 minutes to 1 hour, turning and brushing with the marinade from time to time, until the ribs are well browned. Serve immediately.
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories: 836 kcal
Carbohydrates: 12 g
Protein: 45 g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 227 mg
Sodium: 734 mg
Potassium: 768 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 16 IU
Vitamin C: 1 mg
Calcium: 66 mg
Iron: 4 mg