You know how you find a recipe on pinterest and are scared to try it because it may not taste right… yes we’ve all been there. Anyway a friend tried this recipe and i just loved them so much I had to make them myself. Now I’m a picky eater so that may count for something when I say these ribs are really good. They’re the right amount of sweet and spicy and the spice lingets for a second in a good way. I use my cast iron pot so I could throw it in the oven for step 4. If you don’t have one I’m sure you could cook them in a pot s transfer to a baking dish for step 4. I’ve added the recipe because I know pinterest has a few variations of these and I have only tried this one. Enjoy and let me know how you like it!
Gordon Ramsay’s Sticky Pork Ribs
- 2kg Pork ribs (separated)
- Freshly ground black pepper
- Coarse sea salt
- Olive oil (for frying)
- 8 Garlic cloves (peeled and sliced)
- 10cm Fresh ginger (piece of, peeled and sliced)
- 4 teaspoons Chilli flakes (dried, to taste)
- 2 teaspoons Sichuan peppercorns
- 8 whole Star anise
- 8 tablespoons Runny honey
- 300ml Japanese soy sauce
- 5 tablespoons Rice vinegar
- 600ml Shaoxing rice wine (or medium-dry sherry)
- 10 Spring onions (trimmed and sliced)
- 800ml Chicken stock
- Make sure the pork ribs are thawed (if their frozen previously – fresh pork ribs work best!) and separated. Season the pork ribs with freshly ground black pepper and salt. Massage and push the seasoning into the pork ribs.
- Heat olive oil in a pan (this pan has to go into the oven later so choose the right sized pan/tray). Make sure the pan is hot and smoking in high heat before adding in the pork ribs. Sizzle the ribs and make sure both sides of the ribs have a nice crispy colour and texture (give it good browning and caramelization).
- Once there is caramelization, lower the heat to medium and spread garlic, ginger, chilli flakes, Sichuan peppercorns and star anise evenly over the ribs. Next add in honey and make sure to drizzle and coat all the ribs with it. Do the same with the soy sauce, vinegar, rice wine – one after another.
- Add in the sliced spring onions and pour in the chicken stock. Bring everything to a boil before putting the pan into the oven (preheated to 180 degrees) and cook it first for 30-min. Open the oven to turn the ribs and then cook it further another 30-min at the same temperature.
- After 1-hour in the oven, take out the pan and put it back on the stove. Turn the gas back on. As the sauce starts to sizzle and thicken, continuously turn the ribs and glaze them in its own sauces until all the pork ribs are totally covered in the thick sticky glaze.
- They are now ready to be plated and served. Garnish with fresh parsley/coriander and you could even drizzle lemon/lime juice over it. Enjoy!
(Tip: Refrigerate the leftovers and heat them up again the following day or when you next want to eat them; they will taste even better!)