Skip to main content

Balsamic vinegar pork ribs ~ 香醋排骨


These lip smacking good ribs are rubbed with  Balsamic vinegar and mixed herbs and allowed to sit for some time to absorb the rub.   I cooked them  in the pressure cooker and finished off  with a Balsamic and brown sugar glaze on the grill for a few minutes till the edges are caramelized and served with a salad on the side.




Balsamic vinegar pork ribs   ~  香醋排骨
Ingredients 
  - 800 gm pork ribs
Seasoning
  - 1.1/2 Tbsp Balsamic vinegar
  - 1.1/2 tsp mixed herbs
  - 1 Tbsp brown sugar
  - 1 tsp salt
Sauce
  - 2 Tbsp Balsamic vinegar
  - 2 tsp brown sugar
  - 1 tsp cornflour
  - 1 Tbsp chilli sauce

Method
  1. Marinate the pork ribs with the seasoning for 4 hours or overnight.
  2. Cook the pork ribs together with the marinade in a pressure cooker.
  3. Cook the sauce.  Grill the ribs and baste the ribs with the sauce for a few minutes.
  4. Serve with some salad on the side.






Labels:

Comments

  1. Angie's RecipesAugust 21, 2017 at 1:03 PM

    They are indeed fingerlickingly delicious! Good job, Cheah.

    ReplyDelete
  2. ann lowAugust 22, 2017 at 10:47 AM

    Definitely want to try this delicious Balsamic vinegar pork ribs for my family. Must be finger licking good!

    ReplyDelete
  3. AnonymousAugust 22, 2017 at 11:40 AM

    Hi
    this looks v yummy but i don't have a pressure cooker. how can i cook this? can i bake it in the oven? if yes, at what temp and for how long?

    thanks
    octopusmum

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

  Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
Post a Comment
Read more

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more