Baked Nam Yue Spare Ribs (南乳排骨)

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Delicious Flavorful Pungent Aromatic Ribs

Ready : 40 mins Generic : Bake Difficulty : Easy
Prep : 10 mins † Cooking : 30 mins † Excluding Marinating ] Printable Recipe


“Nam Yue/Fermented Red Bean Curd”, often referred to as Chinese cheese, is a type of preserved Tofu in 2-4 cm block, fermented in Wine, Salt, Spices, Chili flakes and Red rice yeast. These cubes have a soft creamy cheese-like texture, very salty and are used mainly as a cooking condiment in Chinese Cuisine. Another type of Tofu cubes fermented without the Red rice yeast are called Fu Yue and are milder in flavor. Reportedly, the best Fu Yue & Nam Yue are produced from Guilin, China. These little beauties are definitely an “acquired taste” – it’s a “Love/Hate” affair..😝 !

Using Nam Yue/Fermented Red Bean Curd as marinating flavor is of Hakka origin – such as the famous Hakka Char Yoke (客家炸肉) – click for recipe. On its own, Nam Yue has an “acquired taste – pungent and savory” but with the right combination of ingredients, it can turn a dish into an unmistakably flavorful most aromatic experience. Here, The VianD uses Spare Ribs rather than Pork Belly and instead of adopting the traditional deep-fry method (Click for recipe of “Nam Yue Fried Chicken (with Fermented Red Bean Curd)”, this is oven-baked which is a lot less messy without the oil.  Here’s The VianD’s version of “Baked Nam Yue Ribs (Fermented Red Bean Curd).



 8 individual sticks Pork Spare Ribs – trimmed off excess fat and back-membrane, cut to about 3 inches long. Get the meatier ones.


 All-important Nam Yue –  1 1/2 cube, add more if U prefer a stronger flavor. Finely chopped Garlic and Ginger.

 Light Soy, Sugar, White Pepper, a dash of Sesame oil, Shaoxing wine and Dark Soy (for coloring). All to taste.

 And a little Corn Flour, it provides a thin layer of crunchy coating. Plus it helps to preserve the tenderness and succulent of The Ribs meat.

*** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!


STEP 1 :

Start by marinating the Ribs with all the Marinating Ingredients – for at least a couple of hrs or better still overnight. Overnite marinating means better flavors and tender meat.

STEP 2 :

 The VianD is using a Convection Oven, normal conventional Oven is fine. Preheat the Oven at 200°C.

Make sure the Ribs are at room temperature.  Arrange the Ribs on a rack and bake for 10-15 minutes each side – depending on the size of the Ribs and Oven heat. Make sure U have a plate/rack to catch the dripping oil.

 Occasionally, brush the Ribs with the leftover Marinating sauce. This will help intensify the flavors and build a kinda glossy layer over the Ribs.

STEP 3 :

 Lastly, let the Ribs rest for abt 10-mins before serving. Plate, garnish and viola,  ur plate of delicious flavorful pungent aromatic “Baked Nam Yue Spare Ribs (南乳排骨)” is ready to be served warm.

Copyright © 2014 The VianD · All Rights Reserved


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