Tender pork ribs are cooked under the grill, then stir fried in a sticky, sweet and sour spicy sauce. This serves two for a main course or 6 for a starter.
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500g pork spare ribs
salt and pepper
For the sauce
1/4 stalk celery, grated
1/2 clove garlic, grated
1cm piece fresh ginger, grated
1 tablespoon tomato puree
1 tablespoon sake (rice wine)
1 tablespoon sugar
1 teaspoon balsamic vinegar (or black vinegar)
2 tablespoons soy sauce
1 small fresh chilli pepper, finely chopped
Appropriate amount salt, to taste
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Method Prep:30min › Cook:30min › Ready in:1hr
Lightly season the spare ribs, rubbing the salt and pepper into the meat. Preheat the oven grill and cook the ribs for 7-10 minutes on each side (or bake at 180 degree C for 20 to minutes, turning halfway).
In a large frying pan or wok, heat the oil and gently cook the grated celery, garlic and ginger, stirring to prevent burning.
Add tomato puree, sake, sugar, vinegar, soy sauce, freshly chopped chilli pepper and salt. Stir over low or no heat. Add ribs and toss to coat in sauce. Serve.