Glazed Star Anise Pork Ribs
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
- 1kg/2.2lbs baby back pork ribs, cut into single ribs or into 3-4 rib portions
- 1 cup chicken stock
- 4 cloves garlic, peeled and smashed
- 2 onion, peeled and cut into quarters
- 6 tablespoons tomato sauce (ketchup)
- 5 star anise
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon white vinegar (I used coconut vinegar)
- 1 teaspoon salt
- 3 tablespoons honey
- Sesame cabbage and sesame rice to serve
Step 1 - Place the stock in a pot along with the garlic, onion, tomato sauce, star anise, soy sauce, Worcestershire sauce, sugar, vinegar and salt. Bring to the boil, add the pork ribs and nestle them into the sauce. Simmer for 45 minutes with the lid on. Remove the lid and then allow to simmer for 15 minutes turning the ribs over.
Step 2 - Remove the ribs from the sauce and place on a foil lined tray. Place the honey with the sauce and boil rapidly on high until it becomes a brushable glaze (it can take 5-10 minutes). Brush onto the ribs and grill on high until caramelised.
Sesame cabbage
- 4 cups shredded cabbage
- 1 cup chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons sesame seeds
Step 1 - Preheat oven to 180C/350F. Mix the cabbage, stock, soy sauce and sesame seeds together in a bowl and place on a baking tray. You can also do this on the stovetop and keep cooking for about 30 minutes until it the cabbage becomes soft.
Sesame rice
Cook rice according to packet directions. Sprinkle with 1 tablespoon toasted sesame seeds and 1 teaspoon sesame oil.