Recipes and styling by : Jo Wilcox.
Photography by : Melanie Jenkins.
This recipe first appeared in Food magazine.
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Ingredients
Ribs
Five spice glaze
Method
1.Preheat oven to 170°C.
2.Place the ribs in a deep roasting dish and cover with water, five spice and star anise. Cook covered with foil or a lid for 2 hours or until tender. Drain off the liquid and cool the ribs for 10 minutes.
3.Make the five spice glaze (see below).
4.Preheat barbecue to medium. Cut the ribs into small sections or individual ribs. Brush glaze generously over the ribs, drop barbecue heat to low and cook the ribs for 10-15 minutes with the hood down (see recipe tips), allowing the glaze to set and caramelise. Baste with the remaining sauce several times during cooking.
5.Serve the sticky ribs with store-bought Asian-style coleslaw.
Five spice glaze
6.Combine all the ingredients together.
Note
- If gluten-free, check commercial sauces for gluten. The five spice glaze also works well with chicken nibbles. – If your barbecue doesn’t have a hood, you can improvise by using a large terracotta pot as a cover. You could also use a foil tray or a heavy baking dish to create an oven effect. – PER SERVE Energy 1187kcal, 4969kj • Protein 122g • Total Fat 48.9g • Saturated Fat 18.7g • Carbohydrate 63g • Fibre 2g • Sodium 2752mg
