Chinese Takeaway in 5: Kwoklyn Wan’s sticky aromatic ribs

Tender, sweet and familiar to every Cantonese takeaway!

sticky ribs
Sam Folan

SERVES 4

PREP 2 HOURS
COOKING TIME 1 HOUR 15 MINS

INGREDIENTS:
1kg ribs
3 star anise
2 cinnamon sticks
375ml Chinese barbecue sauce
4 tbsp golden syrup

  1. Put the ribs into a large bowl with all the ingredients except the golden syrup. Massage into the meat, then cover and allow to marinate for at least 2 hours or overnight in the fridge.
  2. Remove the ribs from the fridge and allow to return to room temperature; preheat the oven to 170C/150C fan/gas 3 1⁄2.
  3. Give the bowl a good toss and tip the ribs and any marinade that will have pooled in the bowl on to a large baking tray. Bake 40 minutes, then increase the heat to 180C/160C fan/gas 4, baste the ribs and return to the oven for another 10 minutes. Baste again and bake for a further 10 minutes, or until the ribs have begun to brown and even char a little. If you like your meat to fall off the bone, increase the first part of the cooking time to 1 hour before you start basting.
  4. Remove the ribs from the oven and allow to rest for 15 minutes, then transfer to a serving plate and drizzle over the golden syrup.

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Chinese takeaway in 5

Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15.