Ridiculously sticky pork ribs with Chinese flavours
These ribs are redolent of a good Chinese restaurant, something that is oddly comforting in itself. It's the honey that makes them luxuriously sticky. Easy to make, they should be served with a bowl of steamed rice, plenty of paper napkins and a packet of toothpicks.
- Wash the ribs and place in a deep roasting dish.
- Put the honey, oyster sauce, orange juice and zest into a deep bowl. Chop the garlic and mix in. Seed the chilli, then chop the flesh and add to the marinade with the star anise, a pinch of salt and a good couple of grinds of pepper.
- Toss the ribs in the marinade and refrigerate for at least an hour, but preferably overnight.
- Preheat the oven to 180C.
- Roast the ribs in the marinade for 90 minutes, turning occasionally, making sure the honey doesn't caramelise and burn. When the meat is tender and the ribs are glossy, remove them from the oven.
- Transfer to a large plate and spoon any remaining sauce over the top.