The best ever Chinese Spare Ribs!

I generally just don't believe the hype and had never bought a slimming pill in my life... Just spent a lot of time weighing myself, getting a little depressed and then having a cheese sandwich with mayo to "cheer" myself up!

I do however, believe a product when it is endorsed by non-biassed third parties. In the case of Proactol; I bought it because it was featured in "The Telegraph" a very respectable daily UK newspaper which certainly couldn't afford to attach it's name to anything that didn't work. Secondly, it was featured on a TV "book camp" style programme as being one of the best ways to naturally and safely absorb up to 28% of your daily fat intake. It is a little expensive however but in the long run it's worth it because it works...

I have found that with a combination of light exercise, managing (some of the time) my fat intake and using these tablets I've lost around half a stone in 3 months. I now only take them when I really have over indulged. Click below to see the Telegraph article and to order...

"THE BEST EVER CHINESE SPARE RIBS"

Rich, deep, aromatic and simply irresistible, this recipe can be adapted to the barbeque or conventional cooker and is a sure crowd pleaser. Just be sure to double the recipe for the number of people as these are sure to go fast!

The marinade could be adapted to any meat, such as pork steak, chicken or even fish. If using fish, select species with a firm texture such as fresh tuna or sword fish which are robust enough to "carry" the strong flavour. However, juicy, meaty pork ribs or belly pork slices tend to work well due to the high level of fat resulting in a charred, crispy texture making them simply mouthwatering.

Note - If using cuts other than pork, skip stage one and marinate for at least 2-3 hours or even better, marinate overnight. If you go for the healthier option and decide to use meaty fish such as fresh tuna or swordfish then once again skip stage one and only marinate for 2-3 hours.

THE RECIPE

INGREDIENTS

3 tablespoons hoi sin sauce
1 tablespoon ketchup (tomato)
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake (or sherry)
1 teaspoon rice vinegar (or half teaspoon standard malt)
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs (around half a kilo)
2 star anise

Serves 4 as an appetizer or 2 as a main course

METHOD

1. Place the ribs in a pan on the stove with the star anise and fill with hot boiling water, ensuring the meat is completely covered. Simmer over a moderate heat for around 30- 45 minutes (until the meat from the ribs is starting to recede from the bone or rind)
This stage of pre-cooking ensures that the majority of fat is released and the meat will fall from the bone easily once cooked for the second time in the oven or barbeque.

2. Drain the meat, retaining the star anise and allow to completely cool.

3. Meanwhile, place all the remaining ingredients for the marinade in a plastic container or non metallic dish with lid (foil/plastic cover will suffice). Place the cooled ribs in the marinade ensuring they are totally coated. Leave preferably overnight or at least 2-3 hours

4. Place the ribs on a barbeque rack or baking sheet. If using a conventional oven, bake in a medium hot oven for around 30-40 mins until sizzling and crispy but not too charred!

Serve with napkins (you'll need them and enjoy)

These make an ideal accompaniment as part of a Chinese meal or summer barbeque and go particularly well with a fresh rice or pasta salad. Homemade coleslaw provides a welcome creamy side dish.

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