Ingredients
Method
Main
1.For master stock, bring soy sauce, Shaoxing wine, sugar, ginger, shallot, spring onion, garlic, spices and 1.5 litres water to the simmer in a large saucepan over medium-high heat, stir to dissolve sugar and simmer to infuse (30 minutes). Set aside to cool completely.
2.Place ribs and enough cold water to cover generously in a large saucepan over high heat, bring to the boil, cook for 2 minutes, drain and rinse ribs under cold running water. Add to master stock and bring to the simmer over medium-high heat. Reduce heat to low, cover and simmer until meat almost falls from the bone (2½-3 hours). Remove ribs with a slotted spoon and set aside on a tray to dry (1 hour).
3.Strain 250ml master stock into a clean saucepan (reserve remaining master stock for another use), add honey, bring to the boil over medium-high heat, reduce to a glaze (5-6 minutes) and set aside.
4.Meanwhile, for cucumber-sesame relish, pound garlic, sesame seeds and ½ tsp sea salt in a mortar and pestle to a coarse paste, stir in vinegar, sugar, ginger and 1 tbsp hot water, then transfer to a non-reactive bowl. Add cucumber, toss to combine and stand to pickle (10-15 minutes).
5.Heat a char-grill pan over medium-high heat. Brush ribs lightly with oil and char-grill, turning and basting occasionally with reduced master stock, until glazed and warmed through (2-3 minutes). Serve hot topped with cucumber-sesame relish, extra spring onion and roasted sesame seeds.
Note Rock sugar is available from select supermarkets and Asian grocers; if it’s unavailable, substitute caster sugar.
Drink Suggestion: Full-bodied cool-climate cabernet. Drink suggestion by Max Allen
Notes
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