Sticky 5-spice ribs with sweetcorn salsa
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1.5kg pork ribs
- 4 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 2 cloves garlic, bashed
- 2 star anise
- 4 tbsp honey
- 1 tsp honey
- 1 tbsp sesame oil
SWEETCORN SALSA
- 1 × 330g tin sweetcorn, drained
- 200g cherry tomatoes, halved
- ½ red onion, finely chopped
- a small bunch coriander, chopped
- ½ lemon juice, juiced
Method
- STEP 1
Heat the oven to 150c/fan 130c/gas 3. Put the ribs in a roasting tin in a single layer, scatter with 2 tbsp of soy, the rice vinegar, garlic, star anise and pour over 300ml water. Cover tightly with foil then cook for 2 hours.
- STEP 2
Turn the oven up to 200c/fan 180c/gas 6. Uncover the ribs and drain off the cooking stock. Mix together the honey, 5-spice, sesame and another 2 tbsp soy and pour over the ribs, tossing to coat. Return to the oven and cook for another 20-30 minutes until the ribs are glazed and sticky.
- STEP 3
Toss all the salsa ingredients together with the lemon and serve with the ribs.