Pork spare ribs.

Angel Blogger here - just finished some yummy sticky pork ribs, talk about finger licking. A good friend of ours Peter May a famous crime writer www.petermay.co.uk , did 2 writing courses here at Chateau Perroterie. Peter is an avid cook, he found this recipe in China when he was researching the plot for his Chinese trilogy. It has 3 parts to the method but don't let that put you off, & don't be tempted to cut corners.

8 Large pork ribs in tack don't chop at this stage into individual ribs.

625ml water

5thsp brown sugar

2tbsp sliced ginger

2 minced garlic

275ml soya sauce

2tbsp sesame oil

2 tbsp chilli flakes

Place the piece of rib meat in a large roasting tin, pour over enough water to cover. place on a hotplate & slowly bring to a slow boil, simmer for 5 minutes. Discard the water & rest the pork.

Clean the roasting tin & put the pork back in, add the 625ml of water & ginger, bring to the boil on the hotplate then add brown sugar, garlic,, soya sauce, sesame oil, chilli flakes, cover with foil & place in the oven 400 f after 10 minutes turn the meat over & leave the foil off. Cook for another 30 minutes baste, check the tenderness, at this stage allow to cool.

30 minutes before you want to eat, boil up the juices Then pour over the ribs & grill for a few minutes.