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Sticky, Spicy Rib Chops

Recipe by Antony Worrall Thompson

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No need for knives and forks with this dish. Perfect for parties or when you're watching the football, grab a napkin and get stuck into these deliciously sweet, spicy and sticky pork ribs.

Ingredients

1.5kg/ 3lb 5 oz pork rib chops
Chicken stock to cover
150ml/ 5 ½ fl oz ketchup manis
1 egg, beaten lightly
35g / 1¼ oz plain flour
2 tbsp vegetable oil
125ml/ 4 fl oz rice wine (use dry sherry or apple juice if you haven’t got rice wine)
115g/4 oz packed brown sugar
50g/2 oz yellow mustard seeds
3 tablespoons loosely packed chopped fresh coriander
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons dried chilli flakes
1 teaspoon five-spice powder
Half teaspoon smoked paprika pepper

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Method

Cut the pork into individual pieces. Place the ribs in a large saucepan. Cover with chicken stock and simmer for 1 hours or until the ribs are almost cooked.
Drain the ribs and pat dry with kitchen towel. Blend 3 fl oz of the ketchup manis with the egg and flour in a large bowl. Add ribs; stir to coat in soy mixture.
Heat oil in wok, stir fry the ribs in batches until browned all over (approx 10-12 minutes). Remove and set aside. Cook remaining soy sauce and remaining ingredients (except for the
coriander) in wok; stirring until sugar dissolves. Return ribs to wok; stir fry until heated though adding the coriander just before the end.

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