Name: Honey and tamarind pork spare ribs
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 kilogram (4 pounds) racks american-style pork spare ribs; 2/3 cup (160ml) chinese cooking wine; 1/3 cup (80ml) light soy sauce; 1/3 cup (75g) firmly packed light brown sugar; 2 tablespoon thick tamarind concentrate; 2 tablespoon honey; 1 tablespoon peanut oil; 1 tablespoon five-spice powder; 2 fresh small red thai (serrano) chillies, chopped finely; 2 clove garlic, crushed; 2.5 centimetre (1-inch) piece fresh ginger (10g), grated; Noodle salad; 125 gram (4 ounces) dried rice stick noodles; 300 gram (10 ounces) baby pak choy, quartered; 125 gram (4 ounces) baby corn, halved lengthways; 1 red capsicum (bell pepper) (200g), sliced thickly; 1 tablespoon peanut oil; 1 tablespoon lime juice; 1 cup loosely packed fresh coriander (cilantro) leaves

Honey and tamarind pork spare ribs

At a minimum you'll need plenty of napkins, and possibly a bib for these delicious honey and tamarind pork spare ribs. Don't scrimp on the marinading time, because that is what gives these ribs their amazing flavour.

five-spice, honey & tamarind pork spare ribs

Ingredients

2 kilogram (4 pounds) racks american-style pork spare ribs

2/3 cup (160ml) chinese cooking wine

1/3 cup (80ml) light soy sauce

1/3 cup (75g) firmly packed light brown sugar

2 tablespoon thick tamarind concentrate

2 tablespoon honey

1 tablespoon peanut oil

1 tablespoon five-spice powder

2 fresh small red thai (serrano) chillies, chopped finely

2 clove garlic, crushed

2.5 centimetre (1-inch) piece fresh ginger (10g), grated

Noodle salad

125 gram (4 ounces) dried rice stick noodles

300 gram (10 ounces) baby pak choy, quartered

125 gram (4 ounces) baby corn, halved lengthways

1 red capsicum (bell pepper) (200g), sliced thickly

1 tablespoon peanut oil

1 tablespoon lime juice

1 cup loosely packed fresh coriander (cilantro) leaves

Method

Honey and tamarind pork spare ribs

1.Combine ribs with remaining ingredients in large non-metallic shallow dish. Cover; refrigerate 3 hours or overnight.

2.Drain ribs; reserve marinade. Cook ribs on heated oiled covered barbecue (or grill or grill pan), turning occasionally, about 25 minutes. Remove ribs from barbecue; cover, stand 5 minutes.

3.Meanwhile, make noodle salad.

4.Bring reserved marinade to the boil in small saucepan; boil, uncovered, about 3 minutes or until sauce thickens slightly. Add 2 teaspoons of the hot sauce to the noodle salad; season to taste.

5.Cut ribs into pieces; serve with noodle salad and hot sauce.

Noodle salad

6.Place noodles in large heatproof bowl; cover with boiling water. Stand until tender; drain. Rinse under cold water; drain.

7.Meanwhile, cook vegetables on heated oiled barbecue until browned lightly and tender. Place noodles and vegetables in large bowl with oil, juice and coriander; toss gently to combine.

Baby pak choy is very similar to baby buk choy, only it has pale green stems, rather than white, and has a flatter, spoon-shaped leaf, whereas the leaves of baby buk choy have more crinkles in them. They are cooked in the same way and are interchangeable in recipes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Honey and tamarind pork spare ribs

Noodle salad

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