Skip to main content
logo
Food Advertising by

Three-cup Spare Ribs



I made this based on the recipe for  Three-cup chicken and since the spare ribs that I used was only 450 gm, I halved the amount of sauces, wine and sesame oil.  Tossed in some red capsicum for nutrition as well as for colour.  This time around I used tablespoon measurements for the liquids as I've already measured them out in my previous post.  So should I still call this dish Three-cup Spare Ribs or otherwise?  To me, the name doesn't matter as long as the dish tastes good!
 








I can't get tired of this dish as I simply adore the fragrance of fresh basil leaves.  Eat this with rice....Enjoy!

Ingredients
  • 450 gm spare pork ribs  - cut to 2.5 inch lengths
  • 1 red capsicum - cut into strips
  • 1 red chilli - sliced
  • 3  Tbsp + 1/2 Tbsp Shaoxing wine for seasoning
  • 2  Tbsp light soya sauce
  • 1/4  Tbsp dark soya sauce
  • 1  Tbsp sugar
  • Fresh basil leaves
  • 6 pips garlic - chopped
  • 5 gm ginger - sliced thinly
  • 1/4  tsp salt
  • 1.1/2  Tbsp sesame oil
Preparation
  1. Wash clean the pork ribs, season with 1/8  tsp salt and 1/2 Tbsp wine.  Set aside.
  2. Heat up wok with 1 Tbsp sesame oil, add in the seasoned pork ribs, fry till light brown.
  3. Push aside the pork ribs, add in the remaining 1/2  Tbsp sesame oil, ginger slices, chopped garlic and chilli, stir-fry.
  4. Add in the light and dark soya sauces, 2 Tbsp wine, sugar, mix well with the pork ribs.
  5. Cover the wok and let ribs cook under medium low fire for about 45 mins. or till the ribs are tender.
  6. Test for taste, stir in the capsicum slices, fry for a while.
  7. Toss in the fresh basil leaves, turn off fire and add in 1 Tbsp Shaoxing wine, give it a quick stir.
  8. Dish out and serve hot with rice.


Comments

  1. This looks good to go with a bowl of white rice.

    ReplyDelete
  2. I don;t think I will tire of this as well!

    ReplyDelete
  3. I still have some ribs in my freezer, I could try this dish:D Looks delicious! Thanks for sharing Cheah

    ReplyDelete
  4. This is finger-licking good! Yum! Yum!

    ReplyDelete
  5. I have yet to try any 3 cups cuisine, once the basil leaves in my garden grown , I must try this recipe.

    ReplyDelete
  6. This must be really filling love the addition of basil.

    ReplyDelete
  7. Catchy name for a recipe! LOL!

    ReplyDelete
  8. This the ultimate comfort food, either 3 cup chicken or spare ribs, I really don't mind, they both are totally fine to me ;)!

    ReplyDelete
  9. A very nice change from chicken! I want some with rice please!

    ReplyDelete
  10. Love the colour. Looks very delicious. Must be really good with rice. I have been wanting to cook 3C chicken but haven't not done it yet. My Taiwanese friend once cooked it and it was really delicious.

    ReplyDelete
  11. Wow it looks delicious!!

    Do visit me @
    http://valarskitchen-basics.blogspot.com/

    ReplyDelete
  12. Yummy! When I have extra ribs, I'd definitely give this a try! :)

    ReplyDelete
  13. Greetings from Southern California

    I just stopped by to say; "God Bless You and Have a Nice Day" :-)

    When you have the time come by and visit my blog

    ReplyDelete
  14. Yummy Koh
    Yes, it is as I really like basil leaves.

    Penny
    I've made this a couple of times, both chicken and spareribs.

    Jeannie
    Do let me know after you've tried it.

    Busygran
    Oh yes, they are!

    Sonia
    Basil leaves grow quite easily and before long you'll have a great bunch in your garden.

    Shirley
    Thanks, it does.

    ReplyDelete
  15. Hmm..mm... looks so yummilicious! I like the smell of those herbs. Really tempting.
    Kristy

    ReplyDelete
  16. This is a really good idea! I've recently tasted 3 cups chicken (I can't believe I've never eaten it before!) and it was soooo good. I'll definitely try this soon :DD

    ReplyDelete
  17. Pete
    Ya, totally agree with you.

    Cooking Gallery
    Yes, they both taste good.

    pigpigscorner
    Something different from the norm!

    MaryMoh
    It's a Taiwanese dish and you should try it. Trust me you'll love it if you love basil like I do.

    A Busy Nest
    Thanks for dropping by!

    valarskitchen-basics
    Thanks for visiting. Will hop over to your blog soon!

    Min
    Please do!

    Ron
    Thanks for dropping by. Will peep at your blog soon!

    Kristy
    Thanks and you have a great weekend!

    Janine
    Yes, experiment with spareribs!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chocolate chip raisin butter cupcake ~ 巧克力葡萄干牛油蛋糕

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.




Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕  
Ingredients

230 gm unsalted butter160 gm caster sugar (reduced from 200 gm)4 eggs200 gm self-raising flour60 ml milk50 gm choc chips50 gm raisinsZest from 1 orange1 tsp vanillaa pinch of saltMethod Sift the self-raising flour and salt, set aside.Beat the butter, sugar and orange zest till light and creamy.Add in the eggs one @ a time, mix well.  Add in vanilla.On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.Add in the chocolate chips and raisins.   Mix till well combined.Using an ice-cream scoop, scoop the ba…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…