Publication-approved historical recipe

Ginger glazed ribs recipe

Name: Ginger glazed ribs recipe
Ingredients: 3 tbsp dark soy sauce; 2 tbsp dark muscovado sugar; 2 cloves garlic, crushed; 1 tbsp grated fresh ginger; 1/2 tsp crushed chilli flakes; 3 tbsp tomato ketchup; 2 tbsp ginger marmalade or conserve; 1 tbsp runny honey; 1 star anise; 2 spring onions, finely shredded; 1 kg short spare ribs; 2 tbsp chopped coriander to serve

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

3 tbsp dark soy sauce
2 tbsp dark muscovado sugar
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1/2 tsp crushed chilli flakes
3 tbsp tomato ketchup
2 tbsp ginger marmalade or conserve
1 tbsp runny honey
1 star anise
2 spring onions, finely shredded
1 kg short spare ribs
2 tbsp chopped coriander to serve

Method

Mix the soy sauce, muscovado sugar, garlic, ginger, chilli flakes, ketchup, ginger conserve, honey, star anise and shredded spring onions in a non-metallic dish.
Coat the ribs with the sauce, cover and refrigerate for at least 30 minutes, or overnight.
Heat the oven to 160°C (gas 3). Set the ribs and sauce on a large sheet of foil in a baking tray and seal the foil into a roomy parcel. Bake for 1 hour 15 minutes.
Raise the oven to 200°C (gas 6), open the parcel carefully and cook for a further 15 minutes, until the ribs are sticky, tender and thoroughly cooked. Discard the star anise and scatter over the coriander before serving.