Skip to main content
logo
Food Advertising by

Juicy Pork Ribs ~ 美味排骨


These ribs can be easily made at home, not necessary to order when at a restaurant.  The ribs are tender and the meat falls right off the bone.   I rub the ribs with spices, cook them in a pressure cooker and finished on the grill with a simple homemade barbecue sauce.






Juicy Pork Ribs ~  美味排骨

Ingredients

  • 800 gm pork ribs
  • Sea salt & freshly ground black pepper
Paste
  • 1 tsp cumin, 1 tsp paprika
  • 1 tsp chilli paste, 2 tsp ground ginger
  • 1/2 tsp Chinese 5 spice powder, 1/2 tsp mixed dry herbs
  • 2 Tbsp golden syrup
BBQ Sauce
  • 1 small piece ginger
  • 2 pips garlic
  • 1 tomato, pureed
  • 30 ml Rum
  • 1 Tbsp white vinegar
  • 2 Tbsp brown sugar
  • 100 ml water
Method
  1. Combine paste with 2 tsp of sea salt in a bowl.
  2. Clean and pat dry the ribs, rub all over with the paste.
  3. Cover with cling film and leave to marinate, overnight, refrigerated.
  4. Cook the ribs in a pressure cooker with 200 ml water.
  5. Remove and place the ribs on a sheet of parchment paper, grill for a few mins. and brush with the BBQ sauce.
  6. Serve.



Comments

  1. They look literally melt-in-mouth!

    ReplyDelete
  2. This is definitely finger-licking good! ^.^

    ReplyDelete
  3. Hi Soke Hah, friends keep telling to cut down on red meat but how is it possible with so many tempting pork dishes shared in the cyber world. Looks so good. Maybe I can try this dish with my Thermal cooker.

    ReplyDelete
    Replies
    1. Yes, I think the Thermal cooker will be able to do the job.

      Delete
  4. Oh wow..These ribs look so irresistible!

    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

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

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.