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Chinese Five-Spice Spare Ribs

These Chinese spareribs are slowly simmered in soy sauce, rice wine and seasonings in the thermal cooker. I blanch the spareribs first in a pot of boiling water and drain before cooking.
• 1kg pork spareribs, cut into 1 or 2 rib sections
• 2-3 tbsp oil for stir-frying
• 1 ltr chicken stock
• 2 slices ginger, crushed
• 2 garlic cloves, crushed
• 2 tsp five-spice powder
• 4 scallions, each cut into four
• 1 ltr of chicken stock
• 1/2 cup Chinese rice wine or dry sherry
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 - 3 tbsp soft brown sugar, as desired
1. Half fill the inner pot with water and bring to the boil.
2. Carefully put the spare ribs in the water and bring back to the boil.
3. Continue to boil for about 2 minutes, so that the scum rises.
4. Pour the ribs into a colander to drain and rinse them to get rid of any remaining scum.
5. Rinse out the inner pot and add the oil, garlic, ginger and five spice. Heat over a medium heat for about two minutes.
6. Add the ribs and brown on both sides (about 5 minutes total cooking time).
7. Add the stock (make sure the ribs are covered), scallions , rice wine and the two soy sauces.
8. Bring to the boil and then turn down to a simmer.
9. Simmer for 5 minutes with the lid on.
10. Turn off the heat and put the inner pot into the insulated outer container.
11. Shut the lid and leave it to thermal cook for 2-3 hours.
12. To serve garnish the ribs with sliced scallions, and shredded carrot.
13. Serve with rice and some stir fried vegetables.

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.