Main : 12 individual Pork Spare Ribs – trimmed off excess fat and back-membrane, cut to about 3 inches long.
Marinating : Scallion, Parsley and Dried Chilli – roughly diced.
Ginger and Garlic – finely chopped.
Hoisin sauce, Oyster sauce, Honey and (not in picture) – Sesame oil, Shaoxing wine, Worcestershire sauce. Five-spice powder, Salt,
Brown sugar, White pepper, one Star anise, a stick of Cinnamon.
(*NOTE* : Just dash of everything, if U prefer a stronger intensity of an ingredient’s flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!)
Steaming : Ginger (smashed/sliced) and Scallion – cut to abt 3 inches long.
Salt and coarsely grounded black pepper for the Ribs (season before steaming).
Coating sauce : “Left-over Marinating sauce” – to be apply during the baking process.
Step 1 : Steaming the Ribs – Put the steaming ingredients in a large Saucer-pan. Place a rack over it. U need the Pan to catch the juice produced from the steaming. Season the Ribs with Salt and coarsely grounded black pepper. Arrange the ribs on the rack and steam on high heat for abt 30 minutes. This process will help to tender the meat as well shorten the baking time. When done, set aside to cool down to room temperature.
Step 2 : Marinating the Ribs – Mix all the Marinating ingredients, the juice produced from steaming and the Ribs in a pot. Mix well – make sure all the Ribs are coated. Marinate over-nite. If the sauce does not cover the the Ribs, flip the Ribs every few hrs or so to ensure even marinating.
Step 3 : Baking When ready to bake, the Ribs need to be at room temperature (take the Ribs out from the fridge for at least 90 mins b4 baking). Transfer and place Ribs over a rack (bone-side down). Keep the Marinating sauce (set aside). Make sure that no marinating ingredients are sticking to the Ribs (cos they will burn during the baking process). Make sure U have a large enough pan underneath to catch the dripping oil/sauce. Cover the Ribs with Aluminium foil and pop into a pre-heated oven @ 180C for 30-45 minutes (depending on the size of the Ribs).
Step 4 : Coating sauce – Meanwhile, discard the Star anise and Cinnamon stick from the left-over Marinating sauce ! Blend and sieve it to get a smooth puree. Transfer to a pan in medium heat and render it down to a slightly thick sticky syrup. At this point, U can add further flavors if U so fancy. Use this sticky syrup to coat/brush the Ribs 3/4 times during the whole baking process.
Step 5 : After 30-45 minutes, remove the Aluminium foil cover and coat/brush the Ribs. Turn the oven to broil mode and grill for another about 5-10 mins (depending how charred U want the Ribs to be). Take it out of the oven, let it rest for abt-10-15 mins. Just before serving, coat/brush the Ribs one last time, this will give the Ribs a sticky shining appetizing look.