STICKY PORK RIBS

Recently I had too much of vegetarian food and as I am a pure class-A carnivore, its time to have some animals meat now.

Pork ribs can be use for a lot of dishes.. deep fried, stir fry, oven baked, grilled, BBQ or even for soup stocks. Pork is also naturally low in salt and a rich source of good quality protein. It is also a good source of several vitamins and minerals needed for better health including iron, zinc and some group in vitamin B. Spare ribs are the traditional slab of ribs. It comes from the pig belly, right behind the shoulder. There is a covering of meat on top and between the bones.

I found that majority of the English loves to BBQ ribs with the taste of sweetness and thickness in sauce. And since it is summer now lots of supermarkets are selling pre-made ribs with sauces for BBQ. To be frank, it is a very easy dish where everyone can prepare it. Hence, it will be much more cheaper to DIY from scratch then to get it prepared from supermarkets. Chinese supermarkets always have this bags of raw spare rib more then a kgs' selling only less then 5 quid, compare to some non-Chinese supermarkets selling for 3 quid for only less then 500 gram.

Ingredients:-

• Spare ribs (800 gram or more)

•  Soy sauce, around 250 ml

• 5 tablespoon of Hoisin sauce

• 3 tablespoon of five spice powder

• 4 tablespoon of golden syrup / maple syrup

• half squeeze lime juice

• 1 clove of chopped garlic

• grated gingers

Preparations:-

• Add all the ingredients together (besides the spare ribs), whisk to mix. The sauce might be a lot for the ribs but it will still be using at the end of the cooking. 

• Marinade with the spare ribs. The sauce will gonna penetrate the ribs, helps tenderise and adds flavour to it. Mix well. Keep it over night in the fridge.

• Pre-heat oven to 170 / 180 degree. Spread the marinade spare ribs on the roasting tray. Left the remaining sauce aside. Bake for 45 minutes. 

• Now, most after this step, there are two ways to finishing the touch. It can either be grilled on the griller to make it dry and crispy or, I choose the more Chinese way, shallow fried and added the remaining of the marinade sauce to make it more sticker with  the sauce. I prefer it juicer then dry.

•  Heat up the wok. Add in oil until smoky hot. Add in all the spare ribs and stir fry it for a minute or two. Add in the remaining sauce. Boiled for a few minutes or until it is almost caramelized. 

• Served on plate and garnish as desire, with or without white boiled rice. 

My buddies basically sucked on the bones like a cigar. It is truly amazing for summer dish.