When it is hot in Andalucía the kitchen should be closed (outside kitchen still under construction) as you often don’t feel like cooking and all that you can manage is to throw a salad together but there’s only so many salads you can eat over a long and hot summer.

And when your stomach is screaming ribs at you then suffer the heat and serve them over salad.

500g pork ribs
Sunflower oil
Knob ginger, grated
Clove garlic, crushed and finely chopped

For the sauce:
4 tablespoons runny honey
4 tablespoons white wine vinegar
2 tablespoons dark soy sauce
1 tablespoon Worcestershire sauce                                                          1 tablespoon brown sugar
1 teaspoon dried mixed herbs
2 plum tomatoes, blitzed
4 cloves garlic, crushed
2 teaspoons Cayenne pepper
1 teaspoon crushed Sichuan peppercorns

Whizz all of the sauce ingredients then set aside.

Sprinkle the ribs with salt.

Heat a wok with oil over medium heat then stir fry the ginger and garlic for a minute. Add ribs and cook quickly to brown. Lower the heat and continue to cook for 10 minutes.

Pour the sauce over the ribs and cover, cooking for a further 30 minutes, gently stirring from time to time. Add more brown sugar if the sauce is not thick enough.

Meanwhile, assemble a salad of rocket, lambs lettuce, red onion, cherry tomatoes, grated carrot, sliced radish, toasted sesame seeds, fried potato cubes, basil, etc. Dress with a little olive oil and a big squeeze of lemon juice.

Serve the ribs over the salad on your roof terrace around 9pm when the sun has just about disappeared behind the hill. Make sure you have something chilled in your glass and lots of paper napkins.

sweet_and_sour_ribs