ASIAN STYLE STICKY PORK RIBS

After recently devouring a huge rack of American style ribs (in a restaurant that specializing in ribs) l know l am fast on the road to becoming a rib addict.  I generally don't consume huge amounts of meat in one sitting but on this occasion l couldn't resist. The ribs had obviously been very well marinated as the meat was incredibly tender and it was packed with flavor. It was so delicious.  Eating with my fingers and getting all sticky made it even more special.

This night out inspired my creation of my Asian Style Sticky Pork Ribs.  Before l began l knew l must find a good butcher.  I decided to visit the meat section of the Dandenong food market.  I quickly realized that butchers cut pork ribs into American Style cuts and Asian style cuts (half the size).  I chose Asian Style Pork Ribs and then dashed home excitedly to begin my creation.

Asian Style Sticky Pork Ribs (serves 4)

1 strip of pork ribs, cut Asian style.
5 cloves of garlic, minced
1 small red chilli, de-seed & finely chopped
25 ml light soy sauce
25 ml mushroom flavored dark soy sauce
1 teaspoon fish sauce
110 ml chicken stock
2 star anise
1.5 tablespoons of grated palm sugar
coriander for garnish


Start by making the marinate.  To do this combine the garlic, chilli, light soy sauce, mushroom flavored dark soy sauce, fish sauce, chicken stock, star anise and grated palm sugar in a saucepan and bring to the boil.  Boil for a few minutes then turn off the heat & leave to cool.  Once cool remove the star anise.

Using a cleaver cut the ribs into individual pieces & then soak them in the marinate overnight.

Preheat the oven to 170° C / 150° C (fan forced). 

Remove ribs from marinate and place on shallow baking tray.  Cover with foil & place in the oven for 20 minutes.  Place the reserved marinate in a saucepan & heat gently.  After 20 minutes take baking tray out of oven & turn ribs over & baste generously with marinate.  Cook for a further 20 minutes in the oven uncovered & then remove when cooked to your liking. 

Serve ribs on jasmine rice with stir fried Asian greens and coriander. 

Enjoy!

* Palm sugar could be replaced with good quality honey.

ABOUT ME

I am an Aussie girl in my late 30's who has decided to write a blog centered around Asian ingredients and Asian cooking. My hope is that this blog will lead to a sharing of ideas about recipes and ingredients. 

In the last 5 years or so l have realized l am a little food obsessed, particularly when it comes to Asian food. I am like a junkie when it comes to food magazines, cook books, and cooking shows.  I can't get enough of them.  I also love wandering around food markets and soaking up the atmosphere and checking out all the fresh produce. Overseas food markets are a particular joy.  Exploring food markets in Japan, China, Hong Kong and Malaysia have been highlights of my travels. Coming home from food markets and trying out new ingredients or recipes is like play time for me.  I am in a happy place in the kitchen. Sharing these meals with my partner or friends brings me great happiness. My partner is Asian and he grew up with traditional home cooked Vietnamese / Chinese food every day so he is a harsh critic of my Asian cooking. In our home we mostly eat Asian food and my partner tells me "we are an Asian family" because of this.  This makes me laugh.  

Thanks for taking a look at my blog and l wish you lots of happiness in the kitchen.

Cheers,
Sara