These spicy, sticky ribs are tender and wickedly moreish.
1.5kg/3lb 5oz pork ribs
250ml/9fl oz water
125ml/4½ fl oz shaoxing rice wine
1 tsp salt
4 tbsp dark soy sauce
1 cinnamon stick
4 garlic cloves, crushed
5 large slices of fresh ginger
2 spring onions, roughly chopped
pinch chilli flakes
2 pieces dried tangerine peel
110g/4oz yellow rock sugar (or demerara sugar)
400g/14oz glutinous rice, soaked overnight in 1.litres/2½ pints water
Preheat the oven to 180C/350F/Gas 4.
Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray.
Mix the remaining ingredients until well combined and pour over the ribs.
Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes.
Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced.
Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender.
Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised.
Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts.
Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts.
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James Martin is joined by chefs Cyrus Todiwala and Niklas Ekstedt, plus Caroline Quentin.