Gordon's Great Escape

Sweet and sour pork spare ribs recipe

Gordon Ramsay: Sweet and sour ribs
By Gordon Ramsay from Gordon's Great Escape
Prepare for sticky fingers as you won't be able to resist this sticky barbecue classic with a Vietnamese twist


Serves 6-8

Ingredients

  • 1 litre broth consisting of boiling water with ginger, lemongrass and chilli
  • 800g pork ribs, cut into 2” pieces
  • 1 litre broth consisting of ginger, lemongrass, chilli


For the sauce

  • 2 onions, chopped
  • 4-6 cloves garlic, chopped
  • 2 tbsp crushed ginger
  • Vegetable oil, for frying
  • 600g tomatoes, chopped
  • Dash of rice vinegar
  • 2-3 tbsp oyster sauce
  • 4 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp tamarind juice
  • Sugar, to taste
  • 1 small pineapple, cubed


To serve

  • 6-8 spring onions, finely sliced, to garnish

Method

  1. Heat a large pan and sauté the onion, garlic and ginger in a little hot oil until soft. Stir in the tomatoes and allow to cook down to thicken. Add rice vinegar, oyster sauce, soy sauce, fish sauce, tamarind juice and sugar and allow to simmer.

  2. In a separate pan sauté the pineapple in a hot pan until caramelized then stir into the sauce.

  3. Heat the broth and boil the ribs for approximately 10-12 minutes. Drain and dry well then add the ribs to the pan and coat in the sauce. Continue to cook for a further 10-15 minutes until tender. Serve scattered with spring onions.

Gordon's Great Escape

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