Gordon Ramsay’s Sticky Ribs Recipe 1 1 kg pork ribs, separated 2 Olive oil 3 Sea salt and black pepper 4 3-4 fat garlic cloves, peeled and sliced 5 5 cm piece of fresh ginger, peeled and sliced 6 1-2 tsp dried chilli flakes (to taste) 7 1 tsp Sichuan peppercorns 8 2 whole star anise 9 4 tbsp runny honey 10 150ml soy sauce More items...
Sticky ribs is a meal that pokes its tongue out to etiquette and utensils – they are not welcome here. There’s something liberating about pulling meat off bone with your teeth. Throw into the scene a spread-eagled woolly mammoth rug and a couple of tusks, and I could well be making dinner for a pair of grunting Neanderthals.
Tip If you don’t have a roasting tray that can be used on a hob, you can colour the ribs in a large frying pan instead. Add the garlic, ginger, chilli flakes, Sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.
Preheat the oven to 180C. 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 coloured on all sides. Tip If you don’t have a roasting tray that can be used on a hob, you can colour the ribs in a large frying pan instead.