FIVE SPICE RIBS
INGREDIENTS
500-700G OF SPARE RIBS
3 TSBS CHINESE FIVE SPICE
3 WORCESTERSHIRE SAUCE
1 CUBE CHICKEN STOCK
1tbsp VEGETABLE OIL
1 tsp MALT VINEGAR
SEA SALT TO TASTE
METHOD
SLICE THE RIBS INDIVIDUALLY, TO A POT OFBOILING WATER ADD SALT ANS CHICKEN STOCK AND BOIL FOR 15 MIN DRAIN AND COOL
IN A BOWL TRANSFER THE RIBS AND ADD REST OF THE INGREDIENTS, AND RUB TILL WELL COATED .
MARINATE FOR 1HR OR POSSIBLY OVERNIGHT IN THE FRIDGE
GRILL IN OVEN FOR 15MIN COOL AND SERVE
