Lapsang-smoked pork ribs
Tom Parker Bowles infuses tender, sticky ribs with fragrant Lapsang Souchong tea smoke in this smart recipe.
Ingredients
For the pork ribs
- 2 tbsp sunflower oil, for frying
- 1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each
For the sauce
- 190ml/6¾fl oz Shaoxing rice wine
- 110ml/3¾fl oz light soy sauce
- 90²µ/3¼´Ç³ú tomato ketchup
- 90²µ/3¼´Ç³ú brown sugar
- 4½ tbsp white wine vinegar
- 1 tsp fine sea salt
- 4 black cardamom pods
- 50g/1¾oz fresh root ginger, peeled and finely sliced
- salt and freshly ground black pepper
For the Lapsang smoke
- 50g/1¾oz white rice
- 110²µ/3¾´Ç³ú demerara sugar
- 60g/2¼oz loose-leaf Lapsang Souchong tea
To serve
- 4 heads bok choi
Method
To make the ribs, heat the sunflower oil in a heavy-bottomed frying pan and fry the ribs all over until golden. Transfer to drain on kitchen paper.
To make the sauce, place all of the ingredients in a large saucepan, season with a pinch of salt and pepper and bring to the boil. Add 1 litre/1¾ pints water and the ribs, making sure the ribs are just covered. Cover with a cartouche (a round of greaseproof paper), just larger than the size of the pan. Bring to the boil, then reduce the heat and simmer for about 40 minutes, or until the ribs start to become tender. Test this by pulling between the ribs – they should pull apart easily. Remove the ribs from the sauce and place on a rack. Set aside the sauce.
Bring a small pan of water to the boil, then cook the white rice according to the instructions on the packet. When cooked, strain and rinse in plenty of cold water, then drain thoroughly and pat dry with kitchen towel.
Line a wok or flameproof roasting tin with a couple of layers of kitchen foil. Put the cooked and cooled rice, sugar and tea on the foil and place a metal rack on top. Place over a high heat until it starts to smoke. Put the ribs on top of the rack and cover with the wok lid or another roasting tin, making sure it fits securely. Turn down the heat and smoke for a good 10–15 minutes.
Preheat the oven to 230C/210C Fan/Gas 8. While the ribs are smoking, reduce the sauce to a thick coating consistency. Remove the ribs from the wok or roasting tin. Brush the sauce generously over the ribs and cook for 5–10 minutes in the oven until caramelised.
Pour some water into the bottom of a steamer and bring to the boil. Place the bok choy into the steamer, and steam for about 5 minutes until the bok choy is tender.
When the ribs are ready, slice them up if you like and serve alongside the steamed bok choy.