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| Very tender, juicy Asian ribs but without a gloopy sauce! 'The ribs were very tender, tasty & scrumptious.' Taster |
Tender, juicy and spicy but without a gloopy, teeth-jarring sauce, these ribs more than repay the planning involved in making them.
Whether using the most economical ribs or organic ones, cook them before marinading to tenderise the meat -- it will fall beautifully off the bone. Pre-cooking also reduces fat.
Marinade for a minimum two hours or preferably overnight. Cook whole then cut into individual ribs.
This recipe has been in 67's cookbook for ages but the blogger may have adapted it from from The Times 40 years ago!!
Feeds: many, as a canape; 6-8 as starter
Cost: min £5.00'ish, more for high-welfare pork
Ingred:
1 kilo/2 pounds meaty pork spareribs
4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced salt soy sauce (be careful; some reduced salt soys have little flavour) (if there are have salt issues, halve the amount of soy)
1 tbsp sugar
4 cloves garlic, grated or minced
1/2 tsp each dried cinnamon, nutmeg and cloves
1/2 tsp salt
2 rounded tbsp Dijon or other mild mustard
Method:
Marinade for a minimum two hours or preferably overnight. Cook whole then cut into individual ribs.
This recipe has been in 67's cookbook for ages but the blogger may have adapted it from from The Times 40 years ago!!
Feeds: many, as a canape; 6-8 as starter
Cost: min £5.00'ish, more for high-welfare pork
Ingred:
1 kilo/2 pounds meaty pork spareribs
4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced salt soy sauce (be careful; some reduced salt soys have little flavour) (if there are have salt issues, halve the amount of soy)
1 tbsp sugar
4 cloves garlic, grated or minced
1/2 tsp each dried cinnamon, nutmeg and cloves
1/2 tsp salt
2 rounded tbsp Dijon or other mild mustard
Method:
- Bring a large pan of water to a boil with a couple of onions and carrots. Add ribs in one or two pieces; the water should just cover. Bring to a boil, reduce heat to med. Simmer 30 mins - water should bubble gently throughout - or until meat is tender but not falling apart.
- Mix sherry, soy sauce, sugar, garlic, mustard and spices in a glass bowl or freezer bag large enough for the ribs. Marinade preferably overnight but at least 2 hours.
- Pre-heat oven (160C, 325F, gas mark 3); set a rack in a roasting tin, place slab of ribs on top; bake 45mins to an hour, basting frequently with marinade juices. (Ovens vary; inner temp should be 70C/150F)
- While still warm, cut into individual ribs.
- Serve with hot mustard
Comments: 'The ribs were very nice, tender and flavourful.'
Tip: 67's favoured brands of reduced salt soy sauce include brands that are 25-35% salt reduced - anything above that percentage suffers from lack of 'body' and taste.
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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