This menu is ideal to have with friends. Sticky pork spareribs tossed with sesame seeds are a great crowd breaker.

Ingredients

• 2 kg pork spareribs
• 2 cups Chinese light soy sauce
• 1 cup dry sherry
• 1 tblsp sesame oil
• 2 star anise
• 1 cinnamon or cassia quill
• 5 cm piece ginger
• 1 tsp fennel seeds
• pared rind one orange
• 2 cups brown sugar
• sesame seeds to garnish

Method

1. Place the pork spareribs in a large saucepan and cover with water. Add the soy sauce, sherry and sesame oil. Tie the whole spices and orange rind together in muslin bag and add to the stock and bring slowly to the boil. Remove any scum as it rises. Reduce heat and simmer gently for 1 hour.
2. Remove the pork from the cooking liquid. Remove 1 litre of cooking liquid to another saucepan and simmer or boil until it reduces to 500ml (2 cups). Discard the remaining cooking liquid. Add the brown sugar and boil until reduced by half.
3. Place the spareribs in a large deep-sided baking dish or tray and pour over the sweet glaze. Turn the ribs over to coat.
4. Bake at 180°C for 40-45 minutes turning occasionally until the ribs are really sticky. Serve garnished with sesame seeds and soy sauce on the side for dipping. Serve with plenty of serviettes

Cooks Tips

- Cook the ribs the day before, prepare the glaze and refrigerate until you are ready to cook them. Continue from point 4 and allow an extra 10 minutes cooking time.

- If you do not have a cinnamon or cassia quill use 1 level ground cinnamon.