XO pork ribs

BBC Good Food - - California Cool -

XO is a spicy seafood sauce. When you buy it, check the sugar con­tent – if sugar is listed as the first in­gre­di­ent, re­duce the honey by a ta­ble­spoon.

SERVES 3 PREP 10 mins COOK 1 hr 20 mins EASY

2 tbsp veg­etable oil 700g pork spare ribs 2 gar­lic cloves, sliced thumb-sized piece gin­ger, sliced 4 spring onions, chopped 2 star anise a few Sichuan pep­per­corns 3 tbsp XO sauce 3 tbsp malt vine­gar 2 tbsp honey 500ml chicken stock 2 limes, 1 zested and 1 cut into wedges to serve good pinch of chilli flakes

1 Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flame­proof roast­ing tin. Sea­son the pork, then fry un­til browned in places – don’t worry about the ribs get­ting evenly browned, you are just look­ing for a lit­tle colour as it will add lots of flavour to the dish.

2 Add all the re­main­ing in­gre­di­ents, ex­cept the lime zest and chilli, to the tin, stir, then ar­range the ribs so they are in a sin­gle layer. Once the liq­uid has started to boil, trans­fer to the oven and roast for 1 hr, turn­ing the ribs half­way. 3 Take the tin out of the oven and care­fully put back on the hob over a medium heat. The liq­uid will have re­duced con­sid­er­ably. Keep turn­ing the ribs over to coat in the sauce – they are ready once they are all cov­ered and glossy, around 10 mins. Scat­ter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen pa­per.

PER SERV­ING 515 kcals • fat 32g • sat­u­rates 9g • carbs 14g • sug­ars 12g • fi­bre 2g • pro­tein 43g • salt 1.4g

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