6 tbsp maple syrup
1 tbsp gluten free soy sauce
¼ tsp chili flakes
4 whole star anise
¼ tsp salt
¼ tsp black peppercorns
1.5kg/3lb 5oz meaty pork ribs
1 tbsp sesame seeds
2 scallions, green end only
To make the marinade, spoon the maple syrup and gluten free soy sauce into a roasting tin or baking dish.
Add the chili flakes, star anise and salt. Grind the peppercorns and add them to the marinade.
Toss the ribs in the marinade, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight.
Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time.
Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily.
They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred.
Scatter over the sesame seeds and scallions (green end only).
Recipe adapted from: Good Food