Gordon Ramsay Soy Glazed Pork Ribs

Another recipe from Gordon Ramsay’s “Home Cooking” book.

The ribs come out soft and full of spicy flavors. Spicy, but in moderation, and you can adjust the spiciness with the amount of chili flakes.

The Sichuan pepper infuses the ribs with a bright lemon flavor, the honey gives a sweetness and a sticky, glossy sauce consistency. As a result, the ribs feel like they’re covered in hot caramel. The aromas of the spices start to drive you crazy even at the baking stage, and it’s hard to resist grabbing a single rib in the last stage of steaming the sauce.

If you don’t eat everything on the first day, you’ll be rewarded. After standing overnight in the fridge, the ribs will harden and the flavor will become quite incredible – richer and deeper.

Also, if for some reason this recipe doesn’t work for you, I recommend try this recipe of oven baked baby back ribs from Laura’s Blog. Or this Instant Pot Pork Chops from apressurecoockerkitchen.

Ingredients

I am indicating the original proportions of ingredients, as in the book. But I cooked half a portion myself, so in the photo the products will be visually less.

• 2 kg (4,4 lb) pork ribs, pitted
• 6-8 cloves garlic
• 10 cm. ginger root
• 2-4 tsp. dried chili flakes
• 2 tsp. Sichuan pepper
• 8 badjan sprockets
• 8 tbsp. liquid honey
• 300 ml. (1,3 cups) soy sauce
• 4-5 tbsp. rice wine vinegar
• 600 ml (2,6 cups) of shaoxing rice wine or semi-sweet sherry (you can substitute other semi-sweet wines or even dry wines)
• 10 stalks of green onions
• 800 ml (3,4 cups) of chicken stock
• vegetable oil for frying (olive oil (not extra-virgin) or sunflower oil)

Cooking

Let’s start by preparing all the ingredients and turn on the oven to 180 degrees, top-bottom mode.

Peel and chop 6 to 8 garlic cloves.

Peel 10 cm of ginger and slice into straws.

Chop 10 stalks of green onion.

Prepare all the other spices and measure out all the necessary liquids in advance so that you don’t lose time in the cooking process.

Rub the ribs with salt and pepper and oil the baking pan.

Place the tray over medium heat and brown the ribs on all sides for 5 to 10 minutes.

To do this, I use two burners at the same time, because the heat of one will not be enough to heat the entire area of the baking tray.

Add the chopped garlic, ginger, 2-4 tsp. dried chili flakes, 2 tsp. Sichuan pepper, 8 star anise and 8 tbsp. liquid honey. Cook a couple more minutes until the honey begins to caramelize.

Add 300 ml (1,3 cups) of soy sauce, 4-5 tbsp of rice vinegar, 600 ml (3,6 cups) of wine, bring to a boil and cook for about a minute more.

Add chopped green onions (leave some for decoration), pour 800 ml (3,4 cups) of chicken broth, place in the preheated oven and bake for 1 hour, flipping the ribs to the other side in the middle of the process.

After an hour, take the tray out of the oven and put it on the stove. Heat the marinade and evaporate for 8-10 minutes to boil the sauce to the consistency of thick syrup. In the process, flip and stir the ribs to coat each rib with the sauce on all sides.

Sprinkle with green onions and serve.