Braised ribs with cucumber salad

Method

1. For the ribs: place the stock, tea leaves, cassia bark, star anise, and ginger into a pan and bring to the boil. Add the pork ribs, reduce the heat to a simmer and cook for 45 minutes to 1 hour, or until the ribs are tender.

2. Preheat the oven to 200C/gas mark 6.

3. For the glaze mix all the glaze ingredients together in a small bowl, then transfer to a pan and bring to the boil. Cook for 8-10 minutes, or until the mixture has reduced by about a third in volume.

4. Drain off the ribs (the stock is great for Asian soup bases, so keep it or freeze it). Lay the ribs in a single layer in a roasting tray, then cover with the glaze using a spoon or pastry brush. Cook in the oven for one hour, basting the ribs occasionally with more of the glaze mixture, until the ribs are deep brown and caramelised. Keep warm.

5. For the cucumber salad: place the vinegar and sugar into a small, non-reactive saucepan and bring to the boil, then take off the heat immediately and set aside to cool.

6. Cut the cucumber in half lengthways, then using a teaspoon, scoop out the seeds. Thinly slice the rest of the cucumber on the diagonal and place into a bowl.

7. Add the chilli and spring onions to the bowl with the cucumber and mix well. Drizzle over the vinegar and sugar mixture and toss well to coat.

8. To serve, arrange a few ribs onto each plate and pile the cucumber salad alongside. Sprinkle the sesame seeds over the salad and serve.