These gorgeous sticky spare ribs are slow cooked in an easy, chinese inspired black bean sauce. The pineapple juice and spices come through as you take a bite of tender, succulent pork. We've served ours over a bed of noodles because frankly, there's so much delicious sauce left over you're going to want to make the most out of it!
Preheat the oven to 170ºC.
Heat half of the vegetable oil in a large saucepan and add the ribs. Fry over a high heat to brown all over then take them out of the pan and set aside.
Peel and finely dice the onion. Peel and mince the garlic and ginger. Add the onion, garlic and ginger to the pan with the remaining veg oil. Fry gently for 10 minutes, until they’re all soft. Add the 5-spice powder and pepper, fry for a minute then add the tomato puree, honey, black bean sauce and mushrooms (if you’re using them).
Fry for another few minutes then pour in the stock, pineapple juice and soy sauce. Put the ribs back into the pan and put a lid on it. Put the pan in the oven and cook for 2 hours.
Finish the sauce with the lime juice and stir through the chopped coriander. Toss the sauce with the noodles and serve. Serves 2