Skip to main content

BBQ spare ribs ~ taste of the Orient





These spare ribs are not barbecued but just cooked in a wok, then grilled slightly to attain some singed edges which I'm sure that many of you would like to sink their teeth in.  These are succulent tasty ribs, lip-smackingly good!








These ribs are finger licking good ........ just yum!

Recipe for BBQ spare ribs ~ taste of the Orient

Ingredients
  • 750 gm spare ribs- cut into 4 inch lengths
  • 5 pips garlic- pressed
  • 5  Tbsp light soya sauce
  • 50 gm palm sugar
  • Shaoxing wine to drizzle
  • Cornflour + water to thicken
  • Tomatoes and cucumber 
Preparation
  1. Marinate the spare ribs with the light soya sauce and palm sugar for 2 hours.
  2. Put the marinated spare ribs in a wok, add enough water to cover, bring to a boil, cover and simmer.
  3. Check on the ribs and once the meat is tender, fine tune to taste, place them on a foil lined baking tray and grill for 2 mins. on each side.
  4. Meanwhile, thicken the sauce with the cornflour mixture to desired consistency, turn off heat and drizzle on some Shaoxing wine.
  5. Arrange the spare ribs on a serving plate, dress with some tomato and cucumber slice, ladle on the sauce.
  6. Serve.







I'm linking this to  Muhibbah Malaysian Monday hosted by
Shaz of  Test with Skewer


Labels:

Comments

  1. Quay Po CooksMay 4, 2012 at 12:55 AM

    Gosh the meat looks so succulent. I would love to sample a piece of your BBQ spare ribs.

    ReplyDelete
  2. busygranMay 4, 2012 at 11:26 AM

    Very yummy and finger-licking good! Spare ribs is my family favourite!

    ReplyDelete
  3. ElinMay 4, 2012 at 11:45 AM

    I want!!! drooling ...just looking at them through the screen...lucky we are going for Japanese food later or I will be salivating the whole day...

    ReplyDelete
  4. KimmyMay 4, 2012 at 12:13 PM

    Looks like an EZ, yummy dish. Will try. Can I cooked the spareribs and sauce earlier, then grill it just before serving time?

    ReplyDelete
    Replies
    1. Sokehah cheahMay 4, 2012 at 10:29 PM

      Yes, you can and it only takes a few mins. to grill the ribs.

      Delete
    2. KimmyJuly 12, 2012 at 3:06 PM

      Cheah, finally I made this dish. Really yummy and easy. But my pictures weren't as nice as yours cos' I was too eager to enjoy it 'hot' so you know the results.... Will keep this dish in my blog for future reference. TQ.

      Delete
    3. Sokehah cheahJuly 12, 2012 at 3:38 PM

      Oh, so glad that you tried this and like it. Thanks for giving it a shot, Kimmy!

      Delete
  5. Baking DiaryMay 4, 2012 at 1:36 PM

    I can never resist pork ribs dishes like these, I'll eat non-stop till all is gone! Yours look so nicely golden brown and succulent! Yum indeed!

    ReplyDelete
  6. Mary BergfeldMay 5, 2012 at 10:16 PM

    What a lovely dish. The flavors almost jump from the page and I found your instructions to be most helpful. My family loves ribs, so we'll be trying this really soon. I hope you have a great day. Blessings...Mary

    ReplyDelete
  7. lenaMay 5, 2012 at 10:41 PM

    cant stop admiring at the juicy piece of ribs!!

    ReplyDelete
  8. My Little SpaceMay 7, 2012 at 8:27 AM

    Good morning, Cheah. Your bbq ribs look so tempting & mouthwatering. Honestly, I have already reduced my meat intake to about 90% recently. haha.... And am feeling healthy ever.
    Hope you're haivng a great week ahed, dear.
    Will write!
    Kristy

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more