HOISIN COUNTRY-STYLE RIBS RECIPES

Steps:

• Heat oil in a large, heavy skillet over medium-high heat.
• Add the pork in a single, uncrowded layer.
• Cook, turning often and working in batches if needed, until golden on all sides, about 10 minutes.
• Transfer to the slow-cooker.
• Add the onions to the skillet; cook, stirring, until golden, about 10 minutes.
• Add to the slow-cooker.
• Set aside.
• Mix the broth, hoisin sauce, black bean sauce, wine, soy sauce, garlic and ginger in a bowl.
• Add to the slow-cooker.
• Cover; cook on high until meat is very tender, about three and a half to four hours.
• Cut the cabbage into eight wedges; add to the slow-cooker.
• Cover; cook on low (50% power) until cabbage is crisp-tender, about 20 minutes.
• Transfer the pork and cabbage to a large platter.
• Cover; keep warm.
• Stir the dissolved cornstarch into the pan juices; cook on high, stirring, until slightly thickened.
• Pour juices over pork and cabbage.
• Serve with rice; sprinkle with cilantro.

Steps:

• 1. Preheat the oven to 160°C/325°F/gas 3.
  2. Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
  3. Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
  4. Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
  5. Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
  6. Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
  7. Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
  8. Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
  9. Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!