Jamie Oliver’s Sticky Chinese Ribs

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This cooking method – courtesy of Jamie Oliver’s Comfort Food cookbook – is simply the best way of cooking ribs I’ve ever come across: time after time  the results are soft, juicy and falling off the bone. 

Serves 2-4

1 rack pork baby back ribs, trimmed of excess fat

Olive oil

3 tbsp Chinese five-spice powder

For the glaze

3 red onions, sliced

3 star anise

1 tsp Chinese five-spice

4 tbsp apple juice

3 tbsp hoisin sauce

2 tbsp runny honey

1 tbsp tomato ketchup

1 tbsp rice wine vinegar

1. Preheat the oven to 160C/Gas 3. Get yourself three layers of tin foil about a third as long as the rib rack. Place the ribs in the centre, drizzle with oil and rub all over with the five-spice and a good pinch of salt and pepper. Seal into a tight parcel and pop on a tray in the middle of the oven for three hours, or until tender and cooked through.

2. To make the glaze, add a glug of oil to a frying pan and add the onions and star anise. Cook until soft and starting to caramelise, for approx. 15 mins. Stir in the five-spice and the rest of the ingredients and leave to bubble for a couple of minutes. Turn the heat off and leave to cool a little.

3. Fish out the star anise, transfer the mixture to a blender and pulse until smooth. Pass the mixture through a sieve to remove any pulp.

4. After three hours, remove the ribs from the oven. Open the tin foil parcels and brush the ribs with a good layer of glaze. Turn the oven up to 200C/Gas 6 and bake the ribs for 8-10 minutes. Brush the ribs again with the glaze, then cook for a further 5 minutes.

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5. Remove from the oven and serve with potato salad, or spring onions and radishes. Transfer any leftover glaze to a bowl and dunk the ribs in it.

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(Make sure you have finger bowls filled with warm water at the ready – because you’re about to get seriously messy!)

 

 

3 Comments

Filed under Pork, Recipe Shed

3 Responses to Jamie Oliver’s Sticky Chinese Ribs

  1. I slow cook my ribs now in my slow cooker. They’re blooming awesome and you can freeze them after the slow cooking stage and glaze them later.

    • keithkendrick

      Hi there. I’ve done slow cooker ribs but found they dried out a little. Give this method a go and see how it compares. Thanks for getting in touch.

  2. Von

    i forgot to take out the star anise and accidentally blended it, i haven’t got time to do it again, does it matter? it tastes ok?