Another chance to make one of your takeaway favourites at home, this recipe is one of the best things that can happen to a spare rib! The recipe originates in the north of China, around the capital city of Peking (thus the name). Double cooked to give a tender inside and a crispy outside, the ribs are then doused in a sweet/sour/chilli sauce, resulting in an incredibly tasty (although admittedly very messy!) finger food treat. The sauce is basically a slightly tarted up sweet and sour, in which the secret ingredient is our freeze-dried pineapple powder, and to give extra chilli crunch and heat, just add more chopped chillis right at the end. Serve as a starter to a Chinese meal, or just alongside it – or go fusion and simply accompany with a fat baked potato!
Ingredients
1 rack of spare ribs (the small meaty ones are best)2tbs soy sauce
3tsp Spice Mountain’s Chinese 5 spice
1tbs garlic/ginger paste
1tsp chilli powder
2tbs honey or our superb palm sugar
2tbs cornflour
FOR THE SAUCE; 3tbs tomato ketchup
2tsp soy sauce
4 cloves garlic,minced
1 inch fresh ginger, minced
1 large red chilli, minced
2tbs honey or palm sugar
2tsp pineapple fruit powder
150ml water
1tsp cornflour
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