Slow Braised Chinese BBQ Spare Ribs

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Ready : 2 hr 30 mins [Prep : 30 mins † Cooking : 2 hrs † Excluding Marinating Time]
Serve :  4 with other dishes
Generic :  Braise
Level :  Easy
Idle :  2 hrs Printable Recipe.


Delightful Asian flavored meltingly tender Pork Ribs

This is an attempt by The VianD to prepare BBQ spare ribs adapting the Chinese slow braising method. Rather than the normal methods of Grilling or Baking, which generally create a slightly crispy charred outer coat, this version meat is tender all over. Basically, it is just braising (the Chinese’s way) the ribs in low heat till the meat is meltingly tender and caramelizing the sauce to an almost dry sticky glossy nature. And being Chinese, as usual, The VianD cannot resist the idea of adding some side condiments, LoL.. just to spark the dish up another notch – U’ll see.  Here is The VianD’s attempt of Slow Braised Chinese BBQ Spare Ribs.

IngredientS

 

MAIN :

  • 12 individual Pork Spare Ribs – trimmed off excess fat and back-membrane, cut to about 3 inches long.

MARINATING :

  • Sliced Ginger, smashed Garlic, Dried Chilli, coarsely grounded White Peppercorn,  one Star anise and a tiny stick of Cinnamon. These next four ingredients all soak in warm water:- Yuk Chuk (Solomon’s Seal Rhizome), Kei Zi (Wolfberries) and Red Dates (not in pict.),
  • And Dong Quai bits/slice (Angelica sinensis).
  • Not in the picture – Ur normal kitchen flavoring ingredients – Salt, Sugar, White pepper, Five-spice powder (optional), Sesame oil, Oyster Sauce, Light soy, Dark Soy (just for coloring), Shaoxing wine. All to taste. (** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!)

SIDE CONDIMENT :

  • Potatoes – cut into blocks. White Radish/Daikon would be better.
  • Soaked Dry Shiitake mushrooms – destemmed (halved if too big). Keep the Stem and braise together with the Ribs (pack with flavors – simply discard them before serving). Retained the second-round of the soaking water of the Mushrooms – use it for the braising.

MethoD

 

The Potatoes and Mushroom will soften way before the Ribs. So, take them out (with some sauce) when they are soft and set aside before continuing the braising and caramelizing the sauce. Simply reheat them and plate it together with the caramelized Ribs when ready to serve. Both these condiments are perfect for the dish because they absorb the sauce really well and provide an additional texture dimension to the Ribs.

  • Step 1 : Start by Marinating the Ribs with all the Marinating ingredients excluding the Star Anise, Cinnamon Stick, coarsely ground White Peppercorn and Dong Quai bits/slice (Angelica Sinensis). Marinate overnite.
  • Step 2 : Make sure the Ribs are at room temperature (out of the fridge for at least 1 hr). Brown/Sear the Ribs properly (all sides) in high heat. Set aside.
  • Step 3 : Saute the Star Anise, Cinnamon Stick and coarsely ground White Peppercorn till aromatic. Add the Ribs, Potatoes, Mushroom (plus the mushroom stem) and Dong Quai bits/slice (Angelica Sinensis). Give a few good stirs to mix well. Add the mushroom soaking water, just enough to cover everything. Bring to boil on high heat. Then lower the heat and braise for abt 2 hours or till the ribs are soft and tender.
    ~
    Check the Potatoes and Mushrooms, remove them and keep aside b4 it get too soft – after abt 30 mins of braising.
  • Step 4 :  After 2 hrs of braising with the tender Ribs, fish out the Mushroom stem, Anise and Cinnamon stick and discard them. Continue to braise (without the cover) in high heat to start the caramelizing process by rendering the sauce down. Gently (don’t break the meat) turn and flip the Ribs with a Tong, making sure they are well coated with the sticky sauce. Add back in the Potatoes/Mushrooms when U are happy with the consistency of the sauce, gently mix well. Viola, ur “Slow Braised Chinese BBQ Spare Ribs” is ready to be served hot.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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