pork spare ribs with honey and star aniserating:
This is a recipe by Nigel Slater, slightly changed by me. I'm afraid I can't resist messing about with perfectly good recipes.
Feeds two greedy people.
1.5kg meaty pork ribs
thick honey 6 tablespoons
Chinese oyster sauce 2 heaped tablespoons
Hoisin sauce 2 tablespoons
Garlic 4 cloves
Dried chilli flakes 1 teaspoon
Whole star anise 4
Black peppercorns quarter teaspoon
Salt flakes quarter teaspoon
To make the marinade, mix honey with oyster sauce, Hoisin, crushed garlic, chilli flakes, star anise, coarsely crushed black peppercorns and salt.
Put ribs in a dish and spoon marinade over them, turning to make sure all surfaces have been covered. Leave to marinate in the fridge for at least an hour, or - better - overnight. Actually, I like to leave them marinating for 48 hours to get them thoroughly imbued, turning them over after 24 hours.
Roast at 200C for an hour and a quarter, turning from time to time. They will turn very black, but that's all the better.
Spoon marinade over when you turn the ribs. Be careful not to let them burn.
They are ready when the meat is tender and glossy with sauce.
I adapted this recipe for Pork steaks instead of chops and changed a couple of the ingredients- I substituted apple balsamic for hoisin (as I was out and could not be bothered making up a batch right away) and I substituted szechuan peppercorns for the black peppercorns (for a little added authenticity :). The result was incredible, it even had my daughter declaring it her favorite dinner (even above her beloved roast chicken in lemon gravy). I'm definitely doing this one again.