Five-Spice Pork Spare Ribs With Crunchy Noodle Salad - cooking recipe

Ingredients

3 cloves garlic, crushed
1 piece (1 inch) fresh ginger, grated
1/2 tsp Chinese five-spice powder
1/4 cup honey
1/4 cup orange marmalade
2 tbsp kecap manis (or sweet soy sauce)
3 1/3 lbs pork spare ribs
None None FOR THE CRUNCHY NOODLE SALAD
1/4 cup white vinegar
1/4 cup firmly packed brown sugar
1/4 cup soy sauce
2 tsp sesame oil
1 clove garlic, crushed
10 None red radishes, thinly sliced
1 large red pepper, thinly sliced
1/2 small Chinese cabbage, finely shredded
6 None green onions, finely chopped
4 oz fried noodles

Preparation

Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.