Cantonese pork spare ribs recipe

• 4 garlic cloves
• 2 green bell peppers
• 1.5 kg (3.3lbs) pork spare ribs
• 4 tbsp runny honey
• 250 ml (8.8fl oz) rice wine
• 2 tbsp rice vinegar
• 8 tbsp soy sauce
• 1 tbsp caster sugar
• 1 tbsp groundnut oil

1. Peel and chop the garlic, then deseed and chop the bell peppers.
2. Remove some of the fat from the spare ribs, cut into pieces and marinate for 4 hours at room temperature (not too warm a place) with the honey, wine, vinegar, soy sauce, sugar and garlic.
3. Preheat the oven to 210C/gas mark 6 1/2.
4. Drain the spare ribs (retain the marinade) and arrange on a grill (broiler) rack set over a roasting tin with a little water in the bottom of the tin.
5. Cook in the oven for 40 minutes, turning them from time to time so that they brown evenly.
6. Drain on a plate.
7. Heat the oil in a wok and fry the peppers for 1 minute.
8. Add the spare ribs and marinade, then let them caramelize and the sauce thicken for 58 minutes over a high heat.
9. Serve the spare ribs with white rice.

garlic, green bell peppers, pork spare ribs, honey, rice wine, rice vinegar, soy sauce, sugar, oil

Taken from www.lovefood.com/guide/recipes/47351/cantonese-pork-spare-ribs-recipe (may not work)