1 tsp salt
1/2 cup light soya sauce
1/4 cup shao hsing rice wine
1 tbsp honey
4 tbsp brown sugar
4 cloves garlic, crushed
Cut the ribs into individual ribs (I use scissors). Bring a pan of water to the boil, add salt and ribs, simmer for 20 mins. Meanwhile, mix the remaining ingredients in a large, ovenproof dish. Remove ribs from the pan and place in the marinade, mix thoroughly. When cool, cover and refrigerate for a few hours (if you can be bothered, give these a stir during the marinading time). When you're ready to eat, preheat oven to 200 degrees centrigrade, bake ribs for 30 mins or until brown, turning and basting once.
These are definitely the tastiest ribs I've ever made. Usually I just mix the marinade with the raw ribs but I read a few recipes where the ribs were first pre-boiled to tenderise them. This worked wonders and the meat was lovely and tender, falling off the bone. Adding the hot ribs to the marinade helped them soak up the flavours of the marinade. I also tend to use a shop bought marinade such as hoisin, cha sui or oyster sauce. I found that this homemade marinade gave the ribs a much deeper, savoury flavour. Delicious. Definitely making these again.
Wow, that is really interesting to boil the ribs first, I wouldn't have thought of it at all, but now that you explain why it makes sense. Interesting. And they look well nice too!
ReplyDeletei'm going to have to try them sometime myself, they look georgous
ReplyDeleteI've never thought of it before. My ribs used to be a bit chewy and tough. These ones are lovely and soft. Another plus point is I end up with a nice pot of pork stock to use for noodle soup!
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