Ingredients
Ribs
- 800 g pork ribs (around 7 ribs)
- 1 tsp salt
- 1 tsp white pepper (or black pepper)
- 2 tsp Chinese five spice
- 1 tsp dried chilli flakes
- 1 tsp sugar
Toppings
- 1 green chilli, diced
- 1 red chilli, diced
- 3 garlic cloves, diced
- 3 spring onions, diced
- 1 tsp oil (for stir-frying)
Instructions
- Prep the ribs: Start by preheating your oven to 160°C (gas mark 3, 140°F fan). Line a baking tray with parchment paper or foil for easy cleanup.
- Mix the seasoning: In a small bowl, combine salt, white pepper, Chinese five spice, dried chilli flakes, and sugar. Mix thoroughly until evenly blended.
- Coat the ribs: Rub the seasoning mixture evenly on both sides of the pork ribs, ensuring a good coating all around. Place the seasoned ribs on the lined baking tray.
- Bake the ribs: Bake the ribs in the preheated oven for 35 to 40 minutes, or until the meat is thoroughly cooked and tender.
- Dice the toppings: While the ribs are baking, finely dice the green chilli, red chilli, garlic cloves, and spring onions to prepare the topping.
- Stir-fry the toppings: Heat a wok over medium-high heat and add a teaspoon of oil. Add the diced chillies, garlic, and spring onions, stir-frying for 1 to 2 minutes until the ingredients soften and become fragrant.
- Combine and finish: Add the cooked ribs to the wok and stir-fry everything together for 30 seconds to infuse flavors. Alternatively, you can sprinkle the stir-fried topping over the ribs just before serving.
Notes
- You can substitute white pepper with black pepper if unavailable.
- If you prefer less heat, reduce the amount of dried chilli flakes and fresh chillies.
- For easier eating, cut the ribs into individual portions before serving.
- Leftover ribs can be stored in the refrigerator for up to 2 days and reheated in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese
