Ken Hom's chilli pork spare ribs recipe

• 900 ml (31.7fl oz) chicken stock
• 2 tbsp chilli bean sauce
• 1 tbsp Chinese rock sugar or granulated sugar
• 85 ml (3fl oz) Shaoxing rice wine or dry sherry
• 1.5 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp finely chopped garlic
• 3 tbsp finely chopped spring onions
• 2 tbsp whole yellow bean sauce
• 3 tbsp hoisin sauce
• 2 tbsp cornflour, mixed with 3 tablespoons water
• 600 ml (21.1fl oz) groundnut or vegetable oil
• 750 g (26.5oz) pork spareribs, separated into individual ribs
• 1 cup chopped spring onions

1. Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp.
2. Do this in several batches, draining each cooked batch well on kitchen paper.
3. Combine all the braising sauce ingredients in a large pan and bring to the boil.
4. Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.
5. Drain off the sauce and remove any remaining fat.
6. The sauce can now be frozen and re-used next time you want to make this dish.
7. The dish can be prepared up to this point the day before.
8. Preheat the oven to 180C/350F/gas mark 4.
9. Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown.
10. Baste them from time to time with the braising sauce, if you like.
11. You can also cook the spareribs under a grill or on a barbecue, until they are brown.
12. Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 1/2 in) long.
13. Turn them on to a warm serving platter, garnish with spring onions and serve at once.

chilli bean sauce, sugar, rice wine, soy sauce, soy sauce, garlic, spring onions, yellow bean sauce, hoisin sauce, cornflour, pork spareribs, spring onions

Taken from www.lovefood.com/guide/recipes/26674/ken-homs-chilli-pork-spare-ribs-recipe (may not work)