Spicy Thai Ribs

• 16Pork ribs(based on mail meal portion of 8 pp)
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• 1 tbspSugar per rib
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• 1 tbspLight Soy Sauce per rib
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• 1 tbspDry Sherry per rib
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• 1Bunch of Spring onion
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• 1Small Ginger stalk
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• 3Red Birds Eye chillies for mild spiciness
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• 1Bag of frozen triple cooked chips
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• 1 BottleFresh Orange juice
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🍳 Method

• 1
  Cut the ginger stalk into strips, leaving the peel on, cut the chillies longitudinal and finally cut the top end ( white section) of the spring onions. Gently heat two tablespoons of oil in a wok, once warm, add the above mentioned ingredients and sauté for a minute - then remove and keep aside. Take the wok off all heat. Boil a kettle of water and keep aside. Place the wok back on med heat, now add the ribs, chillies, spring onions tips, ginger strips, sugar, Sherry and Soy sauce. Then add the boiling water, ensuring that all the rib are submerged by the water. Bring to a boil, lower heat and place a lid onto the wok and simmer for 60 mins. Stir the ribs occasionally.
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• 2
  Once the ribs have been cooking for 50 mins, add your frozen chips to your air fryer / over - cook in accordance with packaging recommendations. With 10 mins left for the chips to be cooked, please remove the wok's lid and decrease the heat, thus allowing the remaining liquid to form a rich thick sauce - please ensure that the heat is low, as the sauce cook burn. Once the sauce has thickened, please remove from all heat and cover until the chips are ready to be served.
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• 3
  Ribs are best served in the wok, straight to the table with a platter for the chips. Best served with fresh orange juice as an accompanying drink!
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