Sticky Soy Glazed Pork Ribs – 紅燒排骨

sticky ribs

I’m going full veggie this month, and I’m actually looking forward to it. As someone who used to be veggie and is now with someone who I can only describe as a Carnivore, I’m happy to cut back on the meat to be honest! I am however *very* surprised that they are going veggie with me too. Over valentines as well. This should be interesting!

This is obviously a meat recipe, but I’m a bit behind and I’m requested to cook these quite often. So here they are, some yummy sticky ribs..

Serves 4.

Sticky Soy Glazed Pork Ribs:
700 g baby pork ribs, separate the ribs
2 tbsp dark soy sauce
1 whole head of garlic
2 tbsp vegetable oil
1 cinnamon stick
2 star anise
3 tbsp light soy
55 g Chinese rock sugar (or Demerara is good)
175 ml water and more to cook if needed

Marinade the pork and the dark soy for at least half an hour.

Break up the garlic head into individual cloves with skins still intact.

Wok on medium-high heat. Once hot add the oil. Wait a bit for the oil to get hot and add the garlic cloves – toss for 1 minute. Now add the cinnamon and star anise and fry for another minute. Once lovely and fragrant add the pork ribs and lightly brown, then add the light soy sauce, sugar and water. Keep stirring until the sugar has dissolved.

Bring the heat low and gently simmer lid off for 30 minutes. Keep and eye on it and stir frequently to keep the meat from sticking to the bottom. Then cover and simmer for an hour or so. Do keep checking on the ‘Sticky Factor’ you want the sauce lovely and thick. Sprinkle with sesame seeds and a sprig of coriander if you’re being fancy. I’m probably too busy eating these with my hands to care!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3 other subscribers

Categories

All original content on these pages is fingerprinted and certified by Digiprove
%d bloggers like this: