Ingredients

• 1.5kg/3lb 4oz meaty rack of pork spare ribs
• water
• to cover
• 1 onion
• chopped
• 2 garlic cloves
• lightly crushed
• ½ tsp black peppercorns
• 2 tbsp olive oil
• 2 onions
• roughly chopped
• 4 garlic cloves
• crushed
• 2 red chillies
• finely chopped
• ½ tsp dried chilli flakes
• 2 tsp fennel seeds
• crushed
• 110g/4oz dark brown sugar
• 600g/1lb 5oz tomato ketchup
• 110ml/4fl oz dark soy sauce
• 2 red onions
• finely sliced
• 6 tomatoes
• cut into chunks
• 1 small bunch fresh flatleaf parsley
• leaves only
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar

Directions

• To poach the ribs
• place the ribs into a large
• wide saucepan or stockpot over a high heat. Cover with water and add the onion
• garlic and peppercorns. Bring to the boil
• then reduce the heat and simmer
• covered
• for one hour
• or until the meat is tender.
• Preheat the oven to 180C/455F/Gas 4.
• For the marinade
• heat a deep-sided frying pan until hot
• then add the olive oil
• onions and garlic. Fry for 4-5 minutes
• or until the onion has softened.
• Add the chillies
• chilli flakes
• fennel seeds and brown sugar and cook for a further 1-2 minutes
• until the sugar has melted.
• Add the tomato ketchup and soy sauce. Bring to the boil
• then reduce the heat and simmer for ten minutes
• until thickened. Remove from the heat and allow to cool slightly
• then transfer to a food processor and blend to a smooth paste.
• Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs
• turning to make sure they are completely coated. Place into the oven to roast for 15 minutes
• or until sticky and heated through.
• Remove from the oven and slice the rack into individual ribs.
• For the salad
• place the red onion
• tomatoes and parsley leaves into a bowl.
• Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the ribs onto plates and place a portion of salad alongside.