1 thumb sized piece of fresh ginger finely chopped
3 large cloves of garlic crushed and finely chopped
1 dessert spoon of sugar
1 dessert spoon of dark soy sauce
4 spring onions finely chopped
2 medium heat chillies deseeded and finely chopped
2 tablespoons of dry sherry
1 level teaspoon of salt
1/2 level teaspoon of bicarbonate of soda (this tenderizes the meat)
A few twists of pepper
For finishing the sauce
About 1/2 pint of chicken stock
a dash of soy sauce
a glug of sherry
a teaspoon of sugar if you think that it needs it
Cornflour to thicken
Here’s what you do:
Step 1 - Mix all of the marinade ingredients together and pour over the ribs. Mix well through the ribs, then cover and marinate for at least 24 hours.
Step 2 - Spread the ribs out in a large roasting tin, cover loosely with foil and roast for about 1 hour at 180 degrees until tender but not falling apart.
Step 3 - When cooked, drain off the marinade and place the ribs on a rack to dry off. Conserve all of the juice that drips and add it back into the rest of the marinade.
Step 4 - Put the marinade into a saucepan, add the stock and bring to the boil. Season to taste with soy sauce, sherry and sugar. Thicken the sauce with cornflour so that it becomes the consistency of gravy.
Step 5 - Finish the rib off by quickly flash frying them in deep oil for 1-2 minutes. This will crisp the surface a bit and shouldn’t and shouldn’t need any more actual cooking.
Step 6 - Place the ribs on a serving dish and pour the sauce over them.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - If you have too much marinade, it can be frozen. The same goes for the ribs, but they should be frozen separately.