CHI­NESE

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Four fab­u­lous bar­be­cue spice ribs In a pes­tle and mor­tar or spice grinder, bash 1tbsp each of star anise, dried ginger, dried or fresh or­ange peel, 1tsp cloves, ½ a dried cin­na­mon stick, 1tsp Szechuan pep­per­corns, and 1tsp black pep­per. Rub on chicken wings or pork belly be­fore roast­ing.

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