This Little Pig has the most incredible sticky pork rib recipe this world has ever seen. It is tender, sticky and juicy and is also one of the most delightful things this fine swine has ever eaten. It would be great served up with cabbage and apple slaw for a light dish or even served with a creamy mash and some lemon brocollini to make it winterier. However, This Little Pig’s favourite serving suggestion is to triple the recipe, serve it in a big bowl with a squeeze of fresh lime and a handful of napkins and a maximum of 2 other people to share it with - (this is not the time to be all noble friends!)
So turn on your oven, yell at your taste buds “SOMETHING DELICIOUS IS COMING SOON!” and then roll up your organic linen trottered sleeves and start cooking heaven in a tray. As a side note piglets if things start to look a little burnt, don't panic, just lower the heat and keep going - the whole point of these beauties is a dark sticky rib - you will be pleasantly surprised with the result don't you worry your porcine head about it.
Sticky Asian Pork Ribs with Spring Onion, Fennel & Star Anise.
Feeds: 1-2 Piglets (don’t attempt to spread it thin – its not worth the sadness).
Prep Time: 5 Mins. Cooking Time: 1 Hour (but 30 mins of that is spent in the oven – the pork ribs that is, not you piglets).
Ingredients For Heaven in a Tray:
8 x Pork Ribs
1 x Lime
½ x Spring Onion Bunch
4 x Garlic Cloves
2 x Thumbs of Ginger
4 x Star Anise
1 x Tbs Fennel
1 x Tbs Gourmet Stock
1 x Red Chilli
5 x Cardamom Pods
1 x Tsp Pepper
3 x Tbs Honey
5 x Tbs Rice Wine Vinegar
3 x Tbs Soy Sauce
1-2 x Tbs Peanut Oil
1 x Red Chilli
½ x Mint Bunch for Garnish
How to Make Heaven in a Tray:
- Preheat oven to 180 degrees.
- Skin and finely slice your ginger (2) and garlic (4).
- Finely dice your spring onions and red chilli.
- Heat up a small oven tray on your stove top (or in your oven if you don't have gas) until it is hot to trot – we’re talking almost smoking piglets.
- Add in your olive oil (1 Tbs) and then once hot, lay in your pork ribs.
- Sear on both sides until they are a lovely dark golden brown.
- Scatter over your garlic, ginger, pepper (1 Tbs), chilli flakes (1 Tsp), star anise and cardamom pods (5 – crush them with the flat part of a knife first) and allow the spices to heat up for about 1 min.
- Reduce to a medium heat (we want him to caramelize but not burn piglets) pour over your honey (3 Tbs), soy sauce (3 Tbs) and rice wine vinegar (5 Tbs) and coat your ribs in the amazing flavourbomb-ness, turning occasionally.
- Once the ribs have started to turn a deep golden and caramelize, add in the spring onions (1/2 bunch), gourmet stock powder (1 Tbs) & enough water to come just up to underneath the top of your ribs (around 400ml’s). Bring to the boil and let bubble away for around 1-2 mins.
- Place your lovely sticky ribs into the oven for 30 mins then pull back out and pop back on top of the stovetop to finish off to a ridiculous level of amazingness.
- Heat your tray of ribs on a medium heat and cook until the sauce starts to thicken and reduce – the longer you cook it for (without it burning), the more phenomenal it will be.
- Serve onto a platter with a drizzle of the glorious juices and a good squeeze of fresh lime. Top with chopped chilli, spring onion and some scattered mint leaves. Ah yes and a few napkins. Oink!
