|Posted on January 29, 2011 at 11:54 AM|
This month is when we celebrate the Chinese New Year the streets are filled with people and colour in and around Trafalgar Square as a procession makes it was through. This makes for some great photography opportunities.
If you’re going with friends why not celebrate in style before or after with Photography London’s sticky ribs…They’re very simple to do and perfect for a snack not just at Chinese New Year but at any time of the year.
Your will need
gram carton of passata
3 Garlic cloves crushed
A few table spoons of Soy Source
A splash of Lea and Perrins
1 teaspoon Chinese five spice powder
3 Table spoons of honey
Small hot red chilli
1kg of Pork Ribs
1. Heat oven to 200C/gas 6.
2. In a large bowl, mix together the Chinese five spice, choped chilli (to taste if you like your food with a kick keep the seeds in the chilli, but if like me your a bit of a whimp remove the seeds from the chilli and give it a wash) passata, garlic, soy sauce, honey and Lea and Perrins.
3. Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
4. Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared.
We recommend you serve to friends with red wine or Asian larger...delicious!
If you’re going to go and take pictures remember to post a few on our members gallery page afterwards.