Spicy pork ribs

For a finger-licking meal try Ed Baines' rich and seriously spicy roast ribs, served with a crunchy side-salad
By Ed Baines
Spicy pork ribs
  • Rating:
  • Serves: 2
  • Cook Time: 2 hours 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 8 tbsp sichuan peppercorns, roasted and ground
  • 100 ml soy sauce
  • 100 ml clear honey
  • 1 head garlic, chopped
  • 1 bunches coriander, chopped
  • 50 ml rice vinegar, or Mirin
  • 1.2 litres water
  • 5 star anise
  • 1 oranges, zest and juice
  • 1 cinnamon sticks
  • 2 tbsp muscovado sugar
  • 4 baby back pork ribs, in one piece
  • 1 dashes of sesame oil

For the dry marinade

  • 2 tbsp chilli powder
  • 2 tbsp ground roasted sichuan peppercorns
  • 1 pinches salt

For the cucumber salad

  • 1 small cucumber
  • 4 mooli (white radish), mouli or daikon
  • 2 carrots
  • 1 small bunch of coriander
  • 1 limes, juice
  • 1 chillies, finely chopped
  • 2 tbsp soy sauce


1. Place the Sichuan pepper, soy sauce, honey, garlic, coriander, rice vinegar, water, star anise, orange zest and juice, cinnamon and muscovado sugar in a large saucepan and bring to the boil. 2. Add the pork ribs, and simmer for 2 hours. Remove the meat (reserving the cooking liquor) and cut into individual pieces. 3. Preheat the oven to 180C/gas 4. 4. Make the dry marinade by mixing together the chilli, Sichuan pepper and salt. Drizzle the ribs with a little sesame oil and roll in the dry marinade mixture. 5. Wrap each rib in kitchen foil, place in a roasting tray and roast for 20 minutes in the oven. 6. Meanwhile, bring the reserved cooking liquor to the boil and cook briskly until reduced to 400ml, then strain and use as a dipping sauce. 7. To make the cucumber salad, finely shred the cucumber, white radishes and carrots, ideally using a Japanese mandolin. 8. Toss the cucumber, white radish, carrot and coriander with the lime juice, chilli and soy sauce, mixing well. 9. Serve the ribs hot from the oven with the cucumber salad on the side.

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