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Chinese BBQ Ribs
pork spare ribs in barbecue sauce
Ingredients
| 1 1/2 kg | pork spare ribs |
| 3 l | water |
| 1 tsp | salt |
| 5 tbsp | vegetable oil |
| 3 tsp | fresh ginger root, finely chopped |
| 10 | shallots, finely chopped |
| 3 tbsp | dark soy sauce |
| 3 tbsp | light soy sauce |
| 3 tbsp | hoisin sauce |
| 1 1/2 tsp | sugar |
| 2 tsp | freshly ground black pepper |
| 6 tbsp | hot water |
| 3 tbsp | Chinese rice wine, Shao Hsing or dry sherry |
| 100 ml | chicken stock |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Cut the ribs in stripes.
Boil the water in a large pan, add the salt and the ribs and simmer for 5 minutes. Drain and dry the rips.
Heat the oil in a large heavy-based casserole. Add the ribs and stir-fry for 4 minutes.
Add the ginger and shallots and stir-fry for 2 minutes.
Add the two types of soy sauce, hoisin sauce, sugar and pepper.
Increase the heat, stir fry for 40 seconds and add the hot water, stir again and cover the casserole.
Place it in an preheated oven (160ºC) and cook for about 75 minutes. Stir in the wine or sherry, remove the ribs from the sauce and arrange them, side by side, in a large roasting tin.
Return the tin with the ribs to the oven, increase the heat to 200ºC and cook for 15 minutes more.
Transfer the remaining sauce from the casserole to a small pan.
Add the chicken stock, reheat, reduce and serve the sauce seperately.
Boil the water in a large pan, add the salt and the ribs and simmer for 5 minutes. Drain and dry the rips.
Heat the oil in a large heavy-based casserole. Add the ribs and stir-fry for 4 minutes.
Add the ginger and shallots and stir-fry for 2 minutes.
Add the two types of soy sauce, hoisin sauce, sugar and pepper.
Increase the heat, stir fry for 40 seconds and add the hot water, stir again and cover the casserole.
Place it in an preheated oven (160ºC) and cook for about 75 minutes. Stir in the wine or sherry, remove the ribs from the sauce and arrange them, side by side, in a large roasting tin.
Return the tin with the ribs to the oven, increase the heat to 200ºC and cook for 15 minutes more.
Transfer the remaining sauce from the casserole to a small pan.
Add the chicken stock, reheat, reduce and serve the sauce seperately.
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Comments by other users
Very tasty!
Thanks for the nice recipe.
Thanks for the nice recipe.
Thanks for another good recipe, frangipani. Boiling the meat for a few minutes in water first is a good idea. Triple cooking like this is the way forward for ribs! Possibly next time, for the second cooking, I would give the ribs 90 minutes at 130 - 140C, but such variations depend upon the individual oven so much. . .
I crushed up a few star anise and added this near the end - it was good.
Best wishes, Ed.
I crushed up a few star anise and added this near the end - it was good.
Best wishes, Ed.
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Dorry
27/08/2010 22:09 o'clock