Oriental pork ribs recipe

A sticky slow-cooked pork ribs recipe full of Chinese spice


"Pork ribs are cheap, full of succulent meat, and extremely filling. You can buy them in packs or, for the best value, get them as a rack of ribs from your butcher and chop them up yourself."

Serves 4



Takes 5 minutes to prepare and 8 hours to cook in a slow cooker
Takes 5 minutes to prepare and 2-2 ½ hours to cook the oven

Ingredients

  • 1 rack of pork ribs, about 12 ribs (about 700g)
  • Salt
  • 2 tsp black peppercorns
  • 1–2 spring onions, green parts finely sliced, to serve

For the marinade

  • 2 tbsp sesame oil
  • 4 tbsp dark soy sauce
  • 4 tbsp clear honey
  • 6 tbsp teriyaki sauce
  • 1 tsp five-spice powder
  • Juice of 2 limes
  • Pinch of dried chilli flakes

Method

In the slow cooker

  1. Preheat the slow cooker, if required. Chop the rack into ribs and put them in the slow cooker. Season with salt and add the peppercorns. In a bowl, mix together all the marinade ingredients, add to the slow cooker, and turn the ribs to coat.

  2. Cover the slow cooker with the lid and cook on auto/low for 8 hours. Remove the ribs from the slow cooker and serve with rice or on their own while piping hot. Garnish with the spring onions.


Traditional method

  1. Put the rack of ribs in a large heavy-based pan and cover with water. Season with salt and add the peppercorns. Bring to the boil, then reduce to a simmer, partially cover with the lid, and cook for 1–1½ hours until the meat starts to come away from the bone. Remove the ribs from the pan with tongs and set aside in a baking tin until they are cool enough to handle.

  2. Preheat the oven to 160°C/gas mark 3. In a bowl, mix together all the marinade ingredients. Chop the rack into ribs and put them in a large flameproof casserole. Pour over the marinade and turn the ribs to coat. Cover with the lid and put in the oven for about 1 hour, keeping an eye on them to check they don’t dry out completely – they may need turning in the marinade. Remove and serve with rice or on their own while piping hot. Garnish with the spring onions.

Slow cook book

Recipe from The Slow Cookbook by Heather Whinney, DK, dk.com

Comments

Average rating: 3.5/5
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Friday 28 October 2011
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