- 1 kg pork ribs
- 110g palm sugar
- 120ml shao shing
- 3 cinnamon sticks
- 2 tsp fennel seeds
- 3 star anise
- 5 cloves, whole
- 4 garlics cloves, minced
- 2 corriander root, pounded
- ginger (peeled and pounded)
- 3 tbs water
Slaw
- 1 small red onion, halved, thinly sliced
- 100g bean sprouts, trimmed
- 10g snow peas, trimmed
- 1/2 wombok, finely shredded
Dressing
- 3 tsp sesame oil
- 3 tsp soy sauce
- 2 tsp honey
Method
- Toast spices and lightly pound to release the oils. Melt palm sugar with the water and take off the heat. Add remaining ingredients including spices.
- Cover the ribs and cool completely for at least three hours or over night.
Preheat the oven to 160C, cook in a roasting pan for at least 3 hours or until the meat falls off the bone. - Heat the bbq to a high heat, sear the outside of the ribs and serve with the salad.