Sticky Spare Ribs And Noodles
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!
- 1 rack of ribs, cut into individual ribs
- 1 tbsp vegetable oil
- 1 onion
- 2 cloves garlic
- 1 tbsp five spice powder
- 1 tsp black pepper
- 1 tbsp tomato puree
- 1 tbsp honey
- 50 g black bean sauce
- 10 g dried shiitake mushrooms (optional)
- 250 ml chicken stock
- 500 ml pineapple juice
- 2 tbsp soy sauce
- 1 lime
- 2 tbsp chopped fresh coriander
- 200 g cooked egg noodles
Preheat The Oven
Preheat the oven to 170ºC.
Fry The Pork
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.
Fry The Vegetables
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).
Cook The Ribs
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 And Serve
Finish the sauce with the lime juice and stir through the chopped coriander.
Toss the sauce with the noodles and serve.
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