Ingredients (serves 4)

• 1 kg pork ribs, separated
• 2 Tbsp sesame oil
• 4 Tbsp Pic's peanut butter smooth
• Salt and Pepper to taste
• 4 garlic cloves, crushed
• 4 cm piece fresh ginger, thinly sliced
• 1 tsp dried chilli flakes (or to taste)
• 1/2 tsp fennel seeds, crushed
• 2 whole star anise
• 4 Tbsp honey
• 50ml soy sauce
• 100ml sweet soy sauce
• 30ml fresh lime juice
• 300ml mirin
• 4 spring onions, sliced
• 500ml chicken stock
• SPICY PEANUT RELISH
• 2 Tbsp Pic's peanut oil or quality peanut oil
• 2 Tbsp red curry paste
• 5 garlic cloves, crushed
• 2 Tbsp Pic's Peanut Butter Crunchy
• 1 Tbsp shrimp paste
• 1/2 cup roasted peanuts
• 1 Tbsp palm sugar
• 1 Tbsp tamarind paste
• 2 Tbsp Thai fish sauce

Method

1. FOR THE PORK RIBS: Preheat the oven to 170°C. Season the ribs with salt and pepper.
2. Heat a large oven proof pan or roasting tray on the hob with the peanut oil. Brown the ribs for 5-10 minutes on both sides until they are golden brown.
3. Add the garlic, ginger, chilli flakes, fennel seeds, star anise and honey and continue to cook for 2 minutes until the honey begins to caramelise. Add the soy sauce, sweet soy, lime juice and mirin, bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding more lime juice if necessary. Add the spring onions and stock and bring to the boil.
4. Place the roasting dish in the oven and cook for 40 minutes, turn the ribs, then cook for 40 more minutes or until the ribs are tender.
5. Remove the pan from the oven and place back on the hob. Heat the marinade and reduce for 8-10 minutes, glazing the ribs until the sauce is thick and syrupy. Turn the ribs in the sauce to ensure they’re fully coated.
6. SPICY PEANUT RELISH In a Mortar and pestle make a paste by gradually pounding the red curry paste, garlic, peanut butter and shrimp paste until smooth.
7. Add the palm sugar, tamarind paste and fish sauce: it should taste salty, hot, sour and sweet.
8. Heat the Pic’s peanut oil in a pan, add the paste and fry gently over a low heat for about 10 mins or until lightly golden and fragrant.