So very, very tasty and super easy, this is messy, sticky finger food.
1 tsp fennel seeds
few whole Sichuan peppercorns
1 tbsp five-spice powder
1kg/2lb 4oz pork spare ribs
½ bunch spring onions, trimmed, chopped
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6. Line a large baking tray or roasting tin with aluminium foil.
For the rub, crush the star anise, fennel seeds and Sichuan peppercorns in a pestle and mortar. Then add the five-spice powder and some salt and mix together to combine.
Put the ribs into a bowl, sprinkle over the rub mixture and rub everything in. Tip the ribs onto the baking tray and spread them out in a single layer.
Cook in the oven for 45 minutes.
Meanwhile, mix all the ingredients for the honey glaze in a small pan. Warm over a low heat until the honey is melted and all the ingredients are well combined.
Remove the ribs from the oven, brush generously with the honey glaze, then sprinkle with the spring onions and season well with salt and freshly ground black pepper. (Set the rest of the honey glaze aside for later.)
Return the ribs to the oven and cook for a further 15 minutes.
Once the ribs are cooked, remove them from the oven and tip them onto a large plate. Reheat the remaining honey glaze and serve as a dipping sauce with the ribs and a large green salad.
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