Step 1

Add all of the slow-cooked rib ingredients to a heavy-based large pan. Bring to the boil, then place a lid on, and cook on a low heat for 4 to 4 1/2 hours. Check a couple of times during the last hour of cooking, and top up with a little more water if required.

Step 2

Turn off the heat and drain the pork. The cooking liquor is no longer needed, and can be discarded (or used as a great stock for soup). Leave the ribs to cool for a few minutes, so they're cool enough to handle.

Step 3

Make the rub by mixing the salt, pepper, cornflour, and Chinese five spice together in a large bowl. Add in the ribs and dust them in the rub.

Step 4

Remove the ribs from the bowl and lay out on a tray or board.

Step 5

There should still be a little of the powder left at the bottom of the bowl. To this add the cold water and stir together to form a liquid.

Step 6

Brush this liquid on the ribs (this will give a lighter crispier coating to the ribs).

Step 7

Heat the oil in a large frying pan and add the ribs. Cook on medium-high for 8-10 minutes, carefully turning every 2-3 minutes until the ribs are golden and crisp.

Step 8

Remove the ribs from the pan and place on a large serving plate.

Step 9

Add 1 tbsp of the oil from the ribs to a small frying pan and heat over a medium heat.

Step 10

Add the spring onions, chillies, salt, and garlic into the hot pan. Cook for 1-2 minutes, stirring often, until fragrant, then sprinkle over the ribs and serve.