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Sticky Chinese Ribs

Although the recipe calls for these fabulous ribs to be cooked entirely in the oven, feel free to finish them on the grill instead for 15 minutes or so, as we did. Because the ribs cook as an entire rack, there is less chance of them getting dried out or overcooked. We served these with Punchy Spring Greens, and the meal was truly a treat!

Sticky Chinese Ribs

2 small racks pork baby-back ribs
3 cups chicken stock
3 star anise
2 tbs. soy sauce
2 tbs. rice vinegar
steamed basmati rice
4 green onions, shredded
¼ cucumber, shredded
1 tbs. toasted sesame seeds

For the glaze:

2 tbs. soy sauce
3 tbs. rice vinegar
2 tbs. brown sugar
4 tbs. hoisin sauce
¼ tsp. peppercorns, crushed
½ tsp. Chinese five-spice

Heat the oven to 350°F. Put the ribs flesh-side down in a roasting tin, then pour over the chicken stock. Add the star anise, soy sauce, and rice vinegar. Cover tightly with foil and cook for 1 hour.

Meanwhile, put all the glaze ingredients in a saucepan with a splash of water and simmer gently until the sugar has melted.

Take the ribs out of the oven and pour away the poaching liquid. Turn the oven up to 375°F. Flip the ribs over, brush with the glaze and cook for another 30 minutes, brushing regularly with the glaze. Cut into sections and serve with rice, green onions, cucumber. Sprinkle with sesame seeds.

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