Crispy Chinese-style spring greens with spare ribs
- 850g pack Asda Pork Spare Ribs
- 2 tbsp Asda Sweet Chilli Sauce
- 2 tbsp clear honey
- 2 tbsp cider vinegar
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 2 tbsp sunflower oil, plus extra for deep frying
- 250g spring green leaves
- Pinch Schwartz Perfect Shake 5 Spice Powder
- 1 level tsp soft brown sugar
Pre-heat the oven to 200C/180C Fan/Gas 6. Put the ribs in a large pan and cover with cold water. Put a lid on the pan, bring to the boil and simmer for 25 minutes. Drain and transfer to a roasting tin.
Mix the sweet chilli sauce, honey, vinegar, soy sauce, ketchup and oil together, then pour over the ribs and turn to coat. Space the ribs evenly in the tin and cook in the oven for 25 minutes, turning them halfway through cooking.
Dampen some kitchen paper and wipe the spring green leaves clean. Don't wash them as they can't be wet when you fry them. Dry with more kitchen paper.
Cut off the stems and discard. Roll the leaves up tightly and shred finely. Heat the oil in an electrical deep-fat fryer. Cook in three batches for 25-30 seconds each. Remove each batch with a slotted spoon and drain on kitchen paper.
Mix the 5 spice powder with the brown sugar and sprinkle on the greens. Serve with the ribs.