Salt and pepper spare ribs

Method

1. Heat the oil in a deep-fat fryer and fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.

2. Combine all the ingredients for the braising sauce in a large pan and bring to the boil.

3. Add the deep-fried spare ribs, cover and simmer for about 1 hour or until they are tender. Drain off the sauce and remove any remaining fat.

4. Heat a little oil in a large saucepan and add the garlic, spring onions, chilli, and shredded carrots. Add a generous grinding of salt and black pepper. Fry over a medium heat for 2 minutes.

5. Add the braised spare-ribs to the pan, turning often until the ribs are heated through and have absorbed all the flavours of the stir-fry. Serve immediately.

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Ingredients

600ml peanut oil
750g pork spare ribs

For the braising sauce:

900ml chicken stock
2 tbsp Chilli bean sauce
1 tbsp Sugar
85ml dry sherry
1.5 tbsp dark Soy sauce
2 tbsp light Soy sauce
2 garlic cloves, chopped
Small bunch Spring onions, thinly chopped
2 tbsp whole yellow bean sauce
3 tbsp hoi sin sauce
2 tbsp cornflour
2 cm root ginger
1 lime

For the stir-fry:

2 garlic cloves, crushed
2 Spring onions, finely chopped
1 dried chilli
1 carrot, shredded
salt and fresh ground black pepper

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