Ingredients
For the Chinese spare ribs
75ml/2¾fl oz soy sauce
150g/5oz soft dark brown sugar
50ml/2oz molasses
100ml/3½fl oz tomato ketchup
pinch cayenne pepper
50ml/2oz black bean sauce
4 cloves garlic, finely chopped
1 tbsp brown sauce
salt and freshly ground black pepper, to taste
1.8kg/4lb baby back ribs
For the coleslaw
half red cabbage, finely chopped
2 carrots, grated
2 red onions, finely sliced
1 red chilli, seeds removed, finely chopped
175g/6oz ready-made mayonnaise
salt and freshly ground black pepper
1 lime, juice only
1 tbsp soy sauce
To serve
6 spring onions, finely sliced
hot chilli sauce, for drizzling
Method
1. For the Chinese spare ribs, in a bowl, mix together all of the ingredients except the baby back ribs until well combined.
2. Season, to taste, with salt and freshly ground black pepper.
3. Add the ribs, coat them all over in the marinade, then cover the bowl and set aside for two hours to marinate.
4. Heat the oil a large frying pan over a medium to high heat. Add the ribs in batches and fry, turning regularly and spooning over more marinade, for 20 minutes, or until sticky, golden-brown and cooked through.
5. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.
6. To serve, place the ribs into the centre of a serving plate and spoon the coleslaw alongside. Garnish with the spring onions and drizzle over the hot chilli sauce.
