Ingredients

• 6 large spare ribs
• cut into individual ribs
• 2 tbsp Shaoxing rice wine
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornflour
• vegetable oil
• for deep frying
• 3 tbsp Shaoxing rice wine
• 3 tbsp plum sauce
• 2 tbsp hoi sin sauce
• 3 tbsp honey
• 2 tbsp light soy sauce
• 75ml/3fl oz cider vinegar
• 150ml/5fl oz chicken stock
• 1 tbsp Chinese five-spice powder
• 2 garlic cloves
• crushed
• 5cm/2in fresh root ginger
• grated
• 1 tbsp vegetable oil
• 2 garlic cloves
• finely sliced
• 5cm/2in piece fresh root ginger
• finely chopped
• 1 long red chilli
• finely sliced
• ½ Chinese cabbage
• finely shredded
• 2 tbsp light soy sauce

Directions

• For the ribs
• place all of the ribs ingredients into a bowl and stir to combine. Cover the bowl with cling film and place into the fridge to marinate for four hours.
• Heat a deep fat fryer to 190C
• or place the oil in a deep heavy-based pan so that it half-fills the pan. Heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Remove the ribs from the fridge and drain off any excess marinade. Carefully place into the hot oil in batches of 2-3 ribs at a time and cook until nicely browned. Remove the ribs with a slotted spoon and drain on to kitchen paper.
• For the sauce
• place all of the sauce ingredients into a large shallow pan with a lid and stir to combine. Place the pan over a medium heat and bring to a gentle simmer.
• Add the fried ribs and bring the sauce back to a simmer. Cover and cook for 40-50 minutes until the ribs are tender
• turning the ribs several times during the cooking time. Remove the lid for the last five minutes of cooking.
• For the cabbage
• heat a frying pan until hot
• then add the oil
• garlic
• ginger and chilli and stir-fry for 30 seconds.
• Add the cabbage and stir-fry for a further 2-3 minutes
• or until the cabbage is just wilted.
• Add the soy sauce and stir to combine.
• To serve
• spoon a little cabbage onto each plate. Place two ribs onto each plate and serve with extra sauce in a serving jug alongside.