Recipe from Hassle Free, Gluten Free by Jane Devonshire. Published by Absolute Press.
Ingredients - Serves: 4
750g rack of baby back pork ribs, chopped into individual ribs
3 tbsp sunflower oil
1-2 red chillies, finely chopped
1cm piece of fresh ginger, grated
4 garlic cloves, finely chopped3 tbsp golden syrup or honey
2 tbsp dry sherry or rice wine
140g tomato pureé
4 tbsp dark soy sauce (gluten free)
Sliced red chilli and spring onion (to serve)
Place the ribs into a large wok or non-stick pan with a lid. Measure out three tablespoons of oil (don’t wash the measuring spoon) and add to the pan with a good pinch of salt.
Add the chillies, ginger and garlic, and use the oily spoon to measure out the golden syrup or honey.
Finally, add the sherry, tomato pureé, dark soy sauce and 125ml water, and use a spatula to mix all the ingredients together until the ribs are well coated in sauce.
Put the lid on the pan, place it over a low heat and cook for around one hour, stirring every 20 minutes to ensure the ribs are evenly coated; check more regularly towards the end of the cooking time to ensure they’re not burning. The ribs need to be a dark red caramel colour with a thick sauce; when tested with a knife the meat should be really tender so it comes away easily from the bone.
Leave the ribs to sit, covered, for 10-20 minutes then serve from the pan or transfer to a serving platter, sprinkled with finely sliced chilli and spring onion.