Ingredients

• 1.5kg/3lb 5oz pork ribs
• 250ml/9fl oz water
• 125ml/4½ fl oz shaoxing rice wine
• 1 tsp salt
• 4 tbsp dark soy sauce
• 3 star anise
• 1 cinnamon stick
• 4 garlic cloves
• crushed
• 5 large slices of fresh ginger
• 2 spring onions
• roughly chopped
• pinch chilli flakes
• 2 pieces dried tangerine peel
• 110g/4oz yellow rock sugar (or demerara sugar)
• 400g/14oz glutinous rice
• soaked overnight in 1.litres/2½ pints water
• 4 tbsp vegetable oil
• 2 banana shallots
• finely sliced
• 3 garlic cloves
• finely sliced
• 2 large red chillies
• finely sliced
• 1 tbsp caster sugar
• 2 spring onions
• finely sliced
• 3 tbsp crushed peanuts

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Cut the ribs into 2-3 pieces and place in a large
• flameproof roasting tray.
• Mix the remaining ingredients until well combined and pour over the ribs.
• Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes.
• Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so
• or until the sauce is well reduced.
• Drain the rice
• line the steamer with clean damp cheesecloth
• spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes
• or until tender.
• Meanwhile heat the oil in a large heavy fry pan
• add the shallots
• garlic and a pinch of salt. Cook for 4-5 minutes
• or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised.
• Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts.
• Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts.