Skip to main content
logo
Food Advertising by

Braised Short Ribs ~ 焖排骨


These Short Ribs are juicy, tender, slightly sweetish and pair very well with white rice.  It's like a Korean dish but I've changed the main ingredients, that's the short ribs from beef to pork.







Recipe for Braised Short Ribs  ~    焖排骨    
(adapted from 'here' with modifications)                       

Ingredients

  • 700 gm pork ribs
  • 1 large onion pureed
  • 6 to 8 cloves of garlic, minced
  • 1 China gong pear, peeled and pureed
  • 10 gm ginger, minced
  • 2 Tbsp light soya sauce
  • 1/2 Tbsp brown sugar
  • 1/2 tsp ground black pepper
  • 1 tsp sesame oil
  • 1 Tbsp lightly toasted sesame seeds
  • Green peas (optional)
Method

  1. Wash the pork ribs, pat dry and set aside in a pot.
  2. Blend the garlic, gong pear, ginger and onion.  Pour into the pot of ribs.
  3. Add in soy sauce, brown sugar and black pepper.  Give it a stir.
  4. Cook on low heat for about 20 mins., lower heat and simmer till semi-dry.
  5. Fine tune to taste and add in the green peas.  Stir for a while and add in the sesame oil.
  6. Dish out onto a serving plate.  Sprinkle on some lightly toasted sesame seeds.
  7. Serve.



Versatile Blogger Award
Thank you, Doreen and Veronica for awarding me this Versatile Blogger Award.
Here, I'm sharing this award to all my fellow food bloggers in the blogging world.





Comments

  1. They look lipsmackingly delicious!

    ReplyDelete
  2. Cheah, I need a bowl of rice now!

    ReplyDelete
  3. Cheah, these delicious ribs call for extra serving of rice!

    ReplyDelete
  4. Rrrrribs! They look just amazing!

    ReplyDelete
  5. Hi Cheah,
    This is so flavourful. Definitely will eat big bowl of rice just with this braised ribs.

    ReplyDelete
  6. Hi Cheah,

    With all these spicy and pear puree, these braised ribs must very flavousome!

    Zoe

    ReplyDelete
  7. Cheah, I definitely want to cook this dish for my family. They looks delicious!

    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

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.