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In a Chinese takeaway, these ribs would usually be boiled first to cook them through and tenderise them, then deep-fried for that distinctive dry and crispy coating. Here we're cooking them in the oven which works equally as well, and coating them in a toasted spice and salt seasoning at the end to add an extra dimension of heat and flavour to this incredibly moreish starter.
To make this recipe, you'll need:
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