Rustic Elegance | Slow-Simmered Sticky Pork Ribs Perfection

Ingredients:

➡️For the Ribs:

• 500g pork ribs
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• Sprig of rosemary
• 1L water
• Rock salt

➡️For the Sauce:

• 2 shallots, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tsp Chinese five spice
• 1 tbsp brown sugar
• 10g ginger, grated or finely chopped
• 2 bay leaves
• 150ml red wine
• 28g chicken stock pot
• 500ml water
• 5 tsp dark soy sauce
• 1 tsp Worcestershire sauce

➡️For Garnish:

• Fresh coriander
• Lemon wedges

Servings: 2-3

Method:

1. In a pot, combine mustard seeds, fennel seeds, salt, rosemary, and water. Bring to a boil. Add pork ribs and boil for 5 minutes. Turn off the heat and set aside.
2. In another pot, heat olive oil over medium heat. Fry shallots and garlic until fragrant. Lower the heat, add Chinese five spice, stir well, and cook for another minute. Pour in the red wine to deglaze the pan and add block ginger.
3. Add the chicken stock pot to the pot, stirring until dissolved. Mix in bay leaves, dark soy sauce, and 500ml of water.
4. Place the boiled pork ribs into the pot, cover with a lid, and simmer over low heat for about 1 hour.
5. Remove the pork ribs and set aside. Strain the sauce through a sieve and transfer to a saucepan.
6. Add brown sugar and Worcestershire sauce to the saucepan, mix well, and return the pork ribs to the pan.
7. Simmer the pan, basting the ribs with the sauce until it thickens. Serve the sticky pork ribs on a plate, pour the sauce over them, and garnish with fresh coriander and lemon wedges.