Here is a third recipe by Marc Fosh to try with chilies during these cold days now.
· 1kg pork spare ribs
· 2 green chillies, deseeded & chopped
· 1litre chicken stock
· 1tbsp. Brown sugar
· 100ml rice wine vinegar
· 4tbsp. Soy sauce
· 2tbsp. Chilli bean sauce
· 2tbsp. Black bean sauce
· 3tbsp. Hoisin sauce
· 1tbsp. Tomato puree
· 2tbsp. Cornflour
· 3 crushed garlic cloves
· 1tbsp Chopped fresh ginger
Place the ribs in a large bowl and dust them lightly with seasoned flour. Fry the ribs in hot oil for about 2-3 minutes and drain well to remove the excess oil. Bring the chicken stock to the boil in a large heavy-bottomed saucepan. Dissolve the cornflour in a little cold water and whisk in to the boiling stock. Add the rest of the ingredients and turn down the heat to a gentle simmer. Add the ribs and cook for 45 minutes until tender. Remove from the heat and leave to cool in the liquid.
Remove the ribs from the sauce and roast the ribs in a hot oven for 10-12 minutes until crisp. Serve with a big green salad and plum sauce for dipping.
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