- 8 pork ribs
- Ginger 100 g
- 3 cloves of garlic
- Chili flakes 2 tablespoons
- Szechuan pepper 2 tablespoons
- 5 stars of anise
- Runny honey 3 tablespoons
- Japanese vinegar 2 tablespoons
- Rice wine 300 ml
- Spring onion 50 g
- Chicken stock 400 ml
- Olive oil
- Firstly, take a roasting tray. Heat the tray and add some olive oil.
- Take 8 pork ribs; they are 60 percent meat, and 40% fat. Give the ribs a little bit of seasoning with salt and pepper.
- When the tray is nice and hot, put pork ribs into the tray. Give the ribs a bit of a color on both sides.
- Take 100 g of ginger and slice it nice and thinly. Then, crash 3 cloves of garlic. Add ginger and garlic to the ribs.
- Then, add 2 tablespoons of chili flakes and 2 tablespoons of Szechuan pepper. Next, add 5 stars of anise.
- Next, add 3 tablespoons of runny honey. Then, drizzle 3 tablespoons of soy sauce and 2 tablespoons of Japanese vinegar. Then, add 300 ml of rice wine. Bring that to boil.
- Chop 50 g of spring onion and add to your ribs.
- Prepare 400 ml of chicken stock in advance and add to the tray.
- Place the tray with the pork into the oven and cook for 30 minutes at 180 degrees. Then, turn the ribs over and cook for another 30 minutes. Take the ribs from the oven and put the tray on gas and cook for another 3 minutes on each side.
See: Other Pork Recipes by Gordon Ramsay
See: Other Christmas Recipes by Gordon Ramsay