Ingredients (Serves four)
- 2kg rack pork back ribs
4 garlic cloves, crushed
2 tbsp freshly grated root ginger
125ml soy sauce
125ml hoisin sauce
60ml honey
1 tsp five-spice powder
2 tbsp mild-flavoured oil, such as sunflower
For the cabbage salad
¼ cabbage, cored
2 tbsp white-wine vinegar
A few drops sesame oil
Sea salt
½ tsp sugar
To serve
Steamed rice
Put the ribs in a baking dish. Place all the remaining rib ingredients in a food processor and pulse until smooth (or simply stir together in a bowl). Pour all but a few tablespoons of this marinade over the ribs and rub well in. Turn the ribs meat-side down, ready for cooking.
Heat the oven to 200C/400F/gas mark 6. Bake the ribs for 40 minutes, then turn them over and brush with the reserved marinade. Raise the heat to 220C/425F/gas mark 7, and cook for 10 minutes more.
Meanwhile, shred the cabbage and place in a bowl. Combine the vinegar, sesame oil, salt and sugar to make a dressing, drizzle over the cabbage and toss with your hands.
Lift the ribs on to a board and cut each rib off the rack. Serve with the cabbage salad and steamed rice.
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