My love for anything pork runs very deep and no matter how it’s prepared and cooked I’m sure to like it. A few months ago when we had a group of friends over for a Sunday lunch I brought out this dish that everyone seemed to love the most. How could you not?

Soft and tender pork spare ribs rich with the flavours of soy, ginger, chilli and honey. This is so easy to prepare and I guarantee you’ll love its delicious stickiness.

braised honey, soy & ginger spare ribs

serves 4-6

• 6 pork spare ribs (about 650 g)
• 1 brown onion, sliced
• 80 ml light soy sauce
• 100 ml oyster sauce
• 250 ml Shaoxing wine
• 250 ml water
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, smashed
• 1 cinnamon stick
• 1½ tsp five spice powder
• 2 tbsp maltose
• 2 tbsp jaggery, or dark brown sugar
• 2 tbsp honey
• 1 red chilli, split
• 4 dried red chillies
• coriander leaves and steamed rice, to serve

Preheat the oven to 170°C. Place all the ingredients in a large deep frying pan, stir and bring to a simmer over medium heat. Transfer to an ovenproof dish, cover with foil, and bake for 1½ hours. Remove foil and increase oven temperature to 200°C and bake for a further 20 minutes.

Remove the ribs and set aside. Skim any fat from the juices and reduce over high heat until syrupy.

Serve the ribs on a platter drizzled with the reduced juices. Scatter with coriander and serve with rice or your preferred grain.