A duel dish which can be used as a delicious starter and main course, or as a single meal. I have adapted this recipe from several different ones, using the broth from the ribs to make a warming broth to go with the meal.

Ingredients:

For the Ribs:
Rack of short pork ribs (seperated)
1 Red Chilli
1Tsp Chinese 5 spice powder
1Tbsp Hoisin sauce
1Tbsp Shaoxing Rice Wine
1Tbsp Soy Sauce
Knuckle of fresh ginger, grated
3 cloves of garlic, minced
Handful of sliced spring onions
Salt to taste

For the broth:
Stock (left after boiling ribs)
Fresh Udon or medium egg noodles (as much as needed)
Sliced oyster mushrooms
Pak Choi
Sliced red chilli
2 cloves of garlic (whole)
Sliced spring onions

1. Place ribs into a large saucepan, fill with enough water to cover ribs and add a pinch of salt. Bring to the boil and simmer for 30-40 minutes.

2. Remove ribs from water, being sure to retain the boiling liquid as this will be used for the broth.

3. In a deep-sided oven/casserole dish, place the garlic, ginger, red chilli, hoisin sauce, 5-spice, rice wine and soy sauce. Add the cooked ribs and coat well. Place dish in an oven pre-heated to gas mark 5. Cook for an hour, basting every so often before turning oven to gas mark 7 for a further 20 minutes.

4. While ribs are cooking, reduce broth by around 20%. Add salt to taste, along with the 2 garlic cloves and sliced red chilli. All other ingredients can then be added just before serving, the residual heat from the broth cooking them within a couple of minutes.

5. Serve broth in deep ramen bowls, garnish with some freshly sliced spring onions and red chilli if you like it hot. Get stuck in with the sweet, sticky ribs at the same time. It may be worth putting a finger bowl on the table as things tend to get a little messy!!

Enjoy. Please reply letting me know how you got on!