Skip to main content
logo
Food Advertising by

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


Comments

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

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

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

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

      Delete
  5. 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
    Replies
    1. Next time, I'll make more and share with you!

      Delete
  6. 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. cant stop admiring at the juicy piece of ribs!!

    ReplyDelete
  8. 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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

  One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable. Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕 Ingredients (A) 6 'L' egg yolks 90 gm caster sugar 75 ml milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour a pinch of salt 2.1/4 tsp matcha powder (divided) 1/2 tsp chocolate powder 1/8 tsp vanilla (B) 6 'L' egg whites 65 gm caster sugar Method Sift the plain flour with the cornflour and salt.  Set aside. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one por