• 750ml apple juice
  • 4 -6 individual pork ribs (we used meaty ranch ribs)
  • 1 orange, juiced
  • Large piece of grated ginger
  • 4 garlic cloves
  • 10g naga chillies
  • 50g brown sugar
  • 1 tsp fennel seeds
  • 1 onion, finely sliced
  • 1 tsp olive oil
  • 100ml braising liquid reserved from the cooking of the ribs
  • 100ml ketchup
  • 50g light brown sugar
  • 20g naga chillies, pierced
  • 2 tbsp worcestershire sauce
  • 2 tsp soy sauce
  • 2 spring onions, sliced
  • ½ cucumber, diced small
  • Fennel seeds, pinch of


  1. Place all the ingredients for the ribs in a large saucepan set over a medium/high heat and bring to a boil. Once boiling, turn the heat down so the liquid is at a simmer and cook for 1 ½ - 2 hours or until the ribs are tender. Remove the ribs from the braising liquid and remove 100ml of the liquid before discarding. Allow the ribs to cool slightly.
  2. To make the bbq sauce, fry the onion in the oil until soft and then add the reserved braising liquid, ketchup, sugar, chillies, worcestershire sauce and soy sauce. Simmer over a low heat, stirring occasionally, until fragrant and thickened. Season with salt and pepper and then pour into a bowl.
  3. When ready to serve, deep fry the ribs in hot oil (180C) until they turn golden and crispy. Remove from the oil and place in the bowl with the BBQ sauce and toss to coat. Serve the ribs with the cucumber and spring onion sprinkled over, and a pot of the leftover BBQ sauce on the side for dipping.