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150ml sweet and sour sauce
2 tsp chopped chili
1 tsp cornflour
2 tbsp dry sherry
2 tbsp soy sauce
1/4 tsp five-spice powder
1/4 tsp grated ginger
6 cloves garlic, crushed
1.5kg pork spare ribs, cut into small
pieces
1 tbsp chopped chives |
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Method :
Combine
the sweet and sour sauce, chili, cornflour, sherry, soy sauce,
five-spice powder, ginger and garlic in a bowl; add the ribs and
stir well, making sure all the ribs are well coated with the
marinade. Cover the bowl and refrigerate overnight. Preheat the oven
to moderate 180C. Brush an oven tray with oil. Arrange the ribs on
the tray and cook for 1 hour or until golden, turning every 20
minutes. Serve hot, garnished with chives.
Serves 6 - 8
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