Lapsang-smoked pork ribs and steamed boy choy
By Tom Parker Bowles From Saturday Kitchen Ingredients For the pork ribs 2 tbsp sunflower oil, for frying 1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each For the sauce 190ml/6¾fl oz Shaoxing rice wine …