Spicy Spare Ribs


Spare ribs
750g/1½lb pork spareribs
600ml/1 pint groundnut oil
1 tbsp rice wine or dry sherry
1 tbsp gluten free/wheat free soya sauce
1 tbsp rice vinegar or cider vinegar
2 tsp sesame oil
1 tbsp corn flour
3 cloves of garlic, crushed
2 tsp five-spice powder
3 tbsp finely chopped spring onions
3 tbsp granulated sugar
3 tbsp dry sherry
150ml/5 fl oz chicken stock- made from gluten free/wheat free stock cubes is fine
1½ tbsp gluten free/wheat free soya sauce
1 tbsp orange zest
85ml/3fl oz rice vinegar or cider vinegar


Mix the ingredients for the marinade together in a bowl and leave the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.

Heat the oil in a deep-fat fryer, large heavy based frying pan or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each batch on kitchen paper. The oil once cooled can be strained through a filter and re-used when cooking future pork dishes.

Put all the sauce ingredients into a clean wok or frying pan and bring the sauce to the boil. Reduce the heat and add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.

If necessary, add a little water to the sauce to prevent the spareribs from drying up. When cooked, skim off any surface fat, turn onto a warm serving plate and serve immediately with plenty of serviettes!