Sticky Pork Ribs

• 2kg pork ribs, separated
• Sea salt and freshly ground pepper 
• Olive oil, for frying 
• 6–8 garlic cloves, peeled and sliced 
• 10cm piece of fresh root ginger, peeled and sliced 
• 2–4 tsp dried chili flakes, to taste 
• 2 tsp Sichuan peppercorns 
• 8 whole star anise 
• 8 Tbsp honey 
• 300ml coconut aminos 
• 4–5 Tbsp rice vinegar 
• 600ml Shaoxing rice wine or medium-dry sherry 
• 10 spring onions, trimmed and sliced 
• 800ml chicken stock

Preheat the oven to 350°. Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the hob with a little olive oil and brown the ribs for 5–10 minutes until they are colored on all sides. Add the garlic, ginger, chili flakes, Sichuan peppercorns, star anise, and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelize.

Add the soy sauce, rice vinegar, and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavors, adding a little extra vinegar if necessary. Add the spring onions and stock and bring to the boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.

Remove the pan from the oven and place back on the hob. Heat the marinade and reduce for 8–10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.