5. Spicy Spare Ribs

Ingredients :
1.3 kg 4 tablespoons 2 Marinade : 2.5 cm 4 1 3 tablespoons 85 ml 2 tablespoons 1 tablespoon 1 teaspoon	spare ribs, trimmed and divided into ribs vegetable oil spring onions, thinly sliced piece fresh root ginger, grated cloves garlic, finely crushed fresh red chili, cored, seeded and finely chopped rice vinegar dark soy sauce groundnut (peanut) oil light brown sugar Chinese five spice powder
Method : Whisk marinade ingredients together. Put ribs in a dish and pour marinade over. Turn ribs to coat in marinade, cover and refrigerate for 2-3 hours, turning occasionally. Lift ribs from marinade. Pat dry. Reserve marinade. In wok or saut� pan, heat oil over high heat. Add 3-4 ribs and cook, stirring, for 2-3 minutes until evenly browned. Using tongs, transfer to absorbent kitchen paper. Repeat with remaining ribs. Pour off all but 2 tablespoons oil from the pan. Return ribs to pan. Add reserved marinade and enough water to completely cover ribs. Bring to the boil. Lower heat, cover and simmer gently for about 1 hour, stirring occasionally, until meat is tender and shrinks slightly form the bone. Boil until cooking liquid is reduced to a thick sauce. Transfer ribs to warmed plates and spoon a little sauce over each serving. Sprinkle with sliced spring onions. Serves 6