wish fulfillment, the blog

Photo courtesy of Pig Pig’s Corner

Nothing says Superbowl season better than a big pile of warm BBQ ribs! These morsels make great finger food, while still being tender enough to fall off the bone when you dig in. Instead of using a traditional barbecue sauce, this recipe calls for Asian flavors that are sweet, spicy, and amazingly fragrant to stand up to the smoky, charred meat. The best part about it is that you don’t need to clean off the grill, or smoke your neighbors out of their backyard, because it’s all done in the oven! There’s no excuse not to make this any day of the year!

Ingredients

• 1.2 kg pork ribs
• 1/2 bulb garlic – peeled and minced

For marinade:

• 2 tbs maltose
• 2 tbs agave nectar (or honey)
• 2 tbs char siu sauce
• 2 tbs soy sauce
• 2 tbs Shaoxing wine
• 1/2 tsp white pepper powder
• 1 tsp five-spice powder
• 1 tsp sesame oil
• 1 tsp red chili flakes

For glaze:

• 1 tbs water
• 1 tbs char siu sauce
• 1 tbs honey

Directions

1. Put all marinade ingredients in a microwave-safe bowl, microwave for about 30 secs then whisk to combine.
2. Mix together pork, garlic and marinade ingredients, marinate for at least 1 hr or even better overnight.
3. Preheat oven to 160°C.
4. Line a baking tray with aluminium foil.
5. Arrange ribs on foil, pour all the marinade liquid on ribs, cover tightly with more foil.
6. Braise the ribs in the oven for 2 hrs.
7. Remove ribs from oven, uncover carefully as a lot of steam will escape.
8. Switch oven to broil mode.
9. Brush the glaze onto the ribs.
10. Place under the broiler and broil until the glaze caramelises slightly. Keep a close look as they burn easily!
11. Brush another layer of glaze onto ribs, continue to broil until slightly charred.
12. Flip the ribs over and repeat the glazing and broiling steps.

This entry was posted on Monday, February 8th, 2010 at 8:53 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.