Celebrate the Chinese New Year in style with a flavour-packed feast of sweet and sour ribs. Meaty ribs with a gorgeously sticky marinade, so more-ish they're sure to be a big hit with your guests!
Put the ribs and stock in a large pan set over the hob. Top up with water, if needed, to cover the ribs. Add the ginger, garlic and chilli and bring to the boil. Reduce the heat and simmer, covered, for 30 minutes. Transfer the ribs to a dish to cool. (Reserve the cooking liquid for stock, if you like.)
To make a marinade, combine the soy sauce, vinegar, sugar, honey, hoisin sauce, tomato purée and chilli flakes in a bowl. Pour the mixture over the ribs and toss to coat. Chill for at least 2 hours or overnight, if you have time.
Preheat the oven to gas 4, 180˚C, fan 160˚C. Line a baking tray with non-stick baking paper. Spread the ribs out on the tray and spoon over half the marinade mixed with 100ml (3 1/2fl oz) water; season well. Roast for 1 hour, turning at least twice and brushing with the remaining marinade each time. If needed, cover with foil to prevent the ribs from burning. To serve, arrange the ribs on a serving platter and scatter over the spring onion and chilli.
Serve with Marinated cucumber with garlic and chilli and Steamed rice with toasted sesame seeds and coriander.
See more Chinese New Year recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.