Soy Braised Spare Ribs

 

3 cups (750 ml) water

4 slices ginger, bruised

4 shallots, bruised

1 lb (500 g) spare ribs, washed and cut into serving portions

1 teaspoon oil

1 tablespoon rice wine

2 tablespoons sugar

3 tablespoons black Chinese vinegar

4 tablespoons dark soy sauce

4 tablespoons water

1 green onion (scallion), cut into lengths

1 teaspoon sesame oil

 

1 Bring the water to a boil in a pot, add half the ginger and shallots and all the spare ribs and blanch for 2 minutes. Drain, discarding the hot water.

2 Heat the oil in another pot and stir-fry the remaining ginger and shallots until fragrant, 1–2 minutes.

3 Add the spare ribs and sizzle in the wine, then add the sugar, vinegar, soy sauce and 4 tablespoons of water. Bring to a boil, then reduce the heat and simmer over low heat until tender, about 45 minutes.

4 Garnish with the green onions, drizzle over the sesame oil and serve.

 

Serves 2

Preparation time: 15 mins

Cooking time: 1 hour

 

 

Barbecued Five Spice Pork Ribs

 

6 cups (1.5 liters) water

2 lbs (1 kg) meaty pork ribs, cut into serving portions

11/2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon dark soy sauce

1 tablespoon rice wine

1 tablespoon black

Chinese vinegar

1 tablespoon sugar

1 teaspoon five spice powder

1 teaspoon salt

1 teaspoon sesame oil

2 cups (500 ml) chicken stock (made fresh or from stock cubes)

1 teaspoon toasted sesame seeds, to garnish

1 medium carrot, grated, to garnish

Lettuce leaves, to serve

Bottled sweet chili sauce, to serve

 

1 Bring the water to a boil in the pot. Blanch the ribs for 5 minutes, then drain, discarding the water.

2 Place the ribs in a bowl and sprinkle them with the honey, light and dark soy sauces, rice wine, vinegar, sugar, five spice powder, salt and sesame oil. Stir carefully with a wooden spoon to mix thoroughly and set aside to marinate for 30 minutes.

3 When ready to cook, transfer the ribs and the marinade to a wok or wide saucepan and add the chicken stock. Bring to a boil, cover and simmer for 15 minutes, stirring several times. Transfer the ribs to a bowl. Bring the cooking liquid back to a boil and cook over very high heat, uncovered, until the mixture reduces and becomes thick and syrupy, about 15 minutes.

4 Pour the mixture over the pork ribs and stir with a wooden spoon for about 1 minute to coat the ribs thoroughly with the mixture. Drain the ribs in a colander.

5 Preheat an oven broiler, then arrange the ribs on a rack set into an oven tray and grill under high heat for 8–10 minutes on each side.

6 Sprinkle with sesame seeds and serve the ribs hot on a bed of lettuce and grated carrots with chili sauce on the side.

 

Serves 4

Preparation time: 10 mins + 30 mins marinating

Cooking time: 2 hours