Spicy pork ribs

• vegetable oil↗2 tbsp tbsp
• pork spare ribs↗700g g
• garlic cloves↗2

  sliced

• ginger↗thumb-sized piece

  sliced

• spring onions↗4

  chopped

• star anise2
• Sichuan peppercornsa few
• XO sauce↗3 tbsp tbsp
• malt vinegar3 tbsp tbsp
• honey↗2 tbsp tbsp
• chicken stock↗500ml ml
• limes↗2

  1 zested and 1 cut into wedges to serve

• chilli flakes↗good pinch of

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places – don’t worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.

2. 2

   Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.

3. 3

   Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce – they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.