Chinese-style spare ribs with stir-fried cabbage



For the spare ribs

For the sauce

For the cabbage


  1. For the ribs, place all of the ribs ingredients into a bowl and stir to combine. Cover the bowl with cling film and place into the fridge to marinate for four hours.

  2. Heat a deep fat fryer to 190C, or place the oil in a deep heavy-based pan so that it half-fills the pan. Heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  3. Remove the ribs from the fridge and drain off any excess marinade. Carefully place into the hot oil in batches of 2-3 ribs at a time and cook until nicely browned. Remove the ribs with a slotted spoon and drain on to kitchen paper.

  4. For the sauce, place all of the sauce ingredients into a large shallow pan with a lid and stir to combine. Place the pan over a medium heat and bring to a gentle simmer.

  5. Add the fried ribs and bring the sauce back to a simmer. Cover and cook for 40-50 minutes until the ribs are tender, turning the ribs several times during the cooking time. Remove the lid for the last five minutes of cooking.

  6. For the cabbage, heat a frying pan until hot, then add the oil, garlic, ginger and chilli and stir-fry for 30 seconds.

  7. Add the cabbage and stir-fry for a further 2-3 minutes, or until the cabbage is just wilted.

  8. Add the soy sauce and stir to combine.

  9. To serve, spoon a little cabbage onto each plate. Place two ribs onto each plate and serve with extra sauce in a serving jug alongside.