Sticky pork ribs are irresistible at the best of times, but Tong Chee Hwee takes this Chinese favourite to new levels by first smoking the ribs in jasmine tea before coating them in a syrupy glaze. An edible flower garnish makes a nice touch, but don't worry if you can't get hold of these - just be sure to serve these pork ribs with a generous helping of jasmine rice.
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Use the potato flour to thoroughly coat the pork ribs, then deep fry at 190° until golden brown. Remove from the fryer and set aside to drain on kitchen towel
4 pork ribs, 10cm
potato flour, for dusting
vegetable oil, for frying
To prepare the sauce, place all of the ingredients into a large pan over a medium-high heat and bring to the boil, stirring to combine
40g of light soy sauce
30g of tomato ketchup
32g of brown sugar
22g of white vinegar
5g of salt
2 slices of fresh ginger
1 black cardamom pod
60g of xiao xing wine
Add the pork ribs to the sauce and pour in enough water to cover all of the meat. Reduce to a simmer and leave the ribs to braise in the liquid for 45 minutes until almost tender. Remove the ribs from the sauce and set aside until required, keeping the sauce on the heat until it thickens to the consistency of a sticky glaze
To smoke the ribs place the rock sugar, cooked rice and Jasmine tea leaves on a large sheet of tin foil. Lay the tin foil in a large wok and place on a medium-high heat until it starts to smoke
1 handful of rice, cooked
1 handful of jasmine tea leaves
60g of rock sugar
Lay the braised ribs on a grill or wire rack and rest over the smoking wok. Cover the ribs with tin foil or a lid if you have one. Leave the ribs to smoke for 15 minutes
Remove the smoked ribs from the rack and dip into the reduced sauce to glaze. Place under a hot grill, turning until the sauce becomes very sticky and clings to the ribs. You may need to do one rib at a time, depending on the size of the grill
Serve immediately, garnished with chives and edible flowers
edible flowers, (optional)
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