1 green chilli, seeds removed and thinly sliced
2 dried red chillies
20²µ/¾´Ç³ú coriander leaves
6 garlic cloves, crushed
2 garlic cloves, lightly crushed
4cm/1½in piece of ginger, peeled and cut into small strips
1½ tbsp lemon juice
3 tbsp lime juice
20²µ/¾´Ç³ú mint leaves
1 medium onion, roughly chopped
20²µ/¾´Ç³ú parsley leaves
3 banana shallots, peeled and thinly sliced
4 spring onions, thinly sliced
4 large corn cobs in their husks
15 sprigs of lemon thyme
1½ litres/2½ pints chicken stock
3 tbsp tomato ketchup
1 tsp whole black peppercorns
1 cinnamon stick
2 tsp maple syrup
4 tbsp maple syrup
4 tbsp olive oil
2 tsp Szechuan peppercorns
100ml/3½fl oz rice vinegar
1½ tbsp rice vinegar
100ml/3½fl oz Shaoxing rice wine
80g/2¾oz coarse sea salt
coarse sea salt
2 tbsp sesame oil
8 whole star anise
1kg/2lb 4oz pork baby back ribs, cut into 12 equal small racks (2 or 3 ribs per rack)