STICKY HOISIN PORK RIBS WITH TANGY SMASHED CUCUMBERS AND GARLIC RICE » Gordon Ramsay.com

Ingredients

• 2 tablespoons (5g) star anise seeds
• 1 tablespoon (4g) ground Ceylon cinnamon (sub regular if you can’t find)
• ½ tablespoon (3g) fennel seed
• 1 teaspoon (3g) cloves, whole
• ½ tablespoon (4g) Sichuan peppercorn
• 2 pound rack baby back pork ribs, silverskin removed
• Kosher salt
• Chinese Five Spice Powder
• Olive oil
• 2 cups Hoisin Sauce
• Toasted peanuts, chopped
• 1 small jalapeño or fresno chile, thinly sliced
• 2 scallions, white and light green parts, thinly sliced
• 13 pitted prunes (about 80g)
• 1 ½ cups (300g) dark brown sugar
• ½ cup (125g) sriracha
• ½ cup (120ml) water
• ⅓ cup (105ml) soy sauce
• ¼ cup plus 2 tablespoons (112g) sweet black bean sauce
• ¼ cup plus 1 tablespoon (60g) rice vinegar
• 3 tablespoons (15g) Chinese Five Spice Mix (recipe above)
• 5 persian cucumbers, ends trimmed
• 1 clove garlic, grated
• 1 tablespoon light soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons sugar
• ½ tsp red pepper flakes
• Toasted sesame seeds
• Chili oil or chili crisp, optional
• 5 cloves of garlic
• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 cup (200g) jasmine rice
• 1 ¼ cups water
• 1 teaspoon kosher salt, plus more for sprinkling