Spareribs

If you are a pork spare ribs fan, you will always have these refrigerated for sharing with friends and family. Many restaurants get this wrong, maybe because these aren’t the hot selling items on the menu, thus not the focus, or is it that they are trying to force-fit a recipe, I wonder. Bottom-line, when I really get a craving for good spare-ribs, I don’t have many choices. You might wonder whether I have these spare ribs always in my refrigerator? Even if it is so, I want to go out there and try! Luckily, my trips to Singapore, thanks to my job, allow me to try pork spare ribs and they are undoubtedly the best.

Making spareribs starts from choosing the right meat cut. So here are few tips to choose the right spareribs

•Choose a cut which is lean, that means the ratio of meat to fat is 2:1
•Ensure the lower portion of the rib bones held together by a piece of cartilage and bone and the meat and the fat stay firm on the bone. 
•Do have your butcher cut between each rib or every two ribs so they will be easy to separate for serving.
•Ask butcher to remove the skin (If you cook with the skin the whole ribs gets warped), he can also trim the fat to make it to the same ratio mentioned above if he is skilled.

Cooking is the easiest part and that’s why you should try this 

1.5 kg pork ribs
60ml dark soya sauce
60ml light soya sauce
60ml Chinese cooking wine 
4 star anise
1 inch cinnamon
10 cloves of garlic bruised
1 inch piece ginger bruised
1 tablespoon whole black pepper
1 tablespoon chilli powder
1 tablespoon coriander seeds
2 tablespoon honey
½ liter water

Cut the spareribs not more than 3-4 inch in length and place it in a heavy bottom pot, I used a 10” Dutch oven. Mix all the above marinade and pour it over the pork ribs. Make sure the ribs are submerged in the mixture, if not add more water accordingly. Over very low fire, cook it for 2-3 hours depending on the “done-ness”. You want the meat to almost fall of the bone making it just melt in your mouth. Turn of the heat and let the spareribs cool in the jus. Once it is cooled, carefully remove spareribs, strain the jus and bring it back to low fire. Reduce it to 1/3rd.

Finishing the spareribs

Sauté some pak-choy, with a bit of salt and place it in the middle of the plate. Take a heavy bottomed pan, and add couple of table spoon of the reduced jus, add a few spare ribs and on medium fire let the jus gets thickened and get coated on the spareribs and add a few drops of sesame oil. Sprinkle sesame seeds and serve

Categories: Travel Cuisine

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