Roasted Long Pork Ribs

Introduction:

Who doesn’t like roasted pork ribs?

There are numerous methods of preparing pork ribs but the most popular is the slow cooking and results being plump and juicy, tender and almost fall off from the bone.

The term ribs usually refers to the less meaty portion of any chop, commonly cooked as a slab.

Any set of ribs served together more than five pieces is known as rack of ribs. Long cut from the lower portion of the pig.

How do you get to roast these ribs?

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Check out here for the details.

https://flofoodventure.wordpress.com/2014/12/22/baby-back-ribs-fall-off-the-bone/

Recommendations:

Check out this link for last year’s Christmas dishes.

https://flofoodventure.wordpress.com/category/christmas-dishes/

 

Baby Back Ribs Fall Off The Bone

Introduction:

The spirit of Christmas has never been better than dishing new recipes for my family and friends.

Which type do you belong to?

1. Rib lovers who prefer to have meat fall off the bone or

2. Gnaw and tear meat off each rib?

 

Ingredients:

1 row baby back ribs

Marinade:

3 tablespoons Hoisin Sauce

1 tablespoon Tomato Sauce

2 tablespoons Five Spice Powder

2 teaspoon Sesame Oil

 

Method:

Remove the layer of tough and stringy white membrane covering the ribs with the aid of a butter knife, wedge underneath the membrane and pull up and off the bone.

At times the membrane are really thick and sometimes thin which will be more difficult to remove but try to get as much as you can.

Season all the ribs with Lawry’s Seasoned Salt.

Apply the marinade generously over both sides of the ribs.

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Leave the marinated baby back ribs tightly sealed overnight.

Cover with aluminium foil and refrigerate overnight.

Preheat oven to 160 degrees C .

Place the ribs meat side down on aluminium foil and prick back of ribs a couple of times with a knife.

Coat generously the marinade to all sides of rib rack.

Placing the rib rack meat side down, fold the aluminium foil around it to create a tight seal.

Transfer to the grilling rack in the oven and bake until tender and cooked through about 2 hours.

Remove to cool for 15 minutes.

Increase the oven temperature to about 180 degrees C.

Remove the foil, discard the juices and brush the marinade on all sides of the rib rack.

Place rib rack meat side up and return to the oven and bake for 10 to 15 minutes.

Continue to do so until you are happy with the doneness of the rib rack.

Cut back ribs into individual segments and serve with your own preferred salad.

Recommendation:

https://flofoodventure.wordpress.com/2014/12/14/roasted-chicken-with-pumpkin-glutinous-rice/

 

Baked Baby Back Ribs

Introduction:

This is my first attempt to bake baby back ribs, therefore I have not used the whole slab.

I used only half portion.

Ingredients:

One slab fresh baby back ribs (divided into half)

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Marinade:

2 tablespoons Cooking honey

1 tablespoon Hoisin Sauce

4 tablespoons Maggi Tomato Ketchup

1 tablespoon Apple Vinegar

2 tablespoons Coarse Sugar

1 teaspoon grounded black pepper

1 tablespoon cooking oil

2 tablespoon Super Hot Chilli Sauce

Method:

Add all the ingredients for the marinade into a mixing bowl.

Place the slab of fresh baby back ribs on two layers of aluminium foil, large enough to wrap the meat.

Brush generously the marinade over the entire slab of meat and close the foil by pulling all sides over the ribs to form a pouch.

Place the pouch on a plate and refrigerate for at least two hours or even overnight.

Transfer the marinated baby back ribs onto two or three layers of baking paper and wrapped like a pouch.

Preheat oven and bake the baby back ribs for one and half hours at 220 degrees C.

Unwrapped the semi baked baby back ribs and place on the barbeque grill of the oven and grill for 15 minutes each side at 200 degrees C.

Look out making sure not to over burnt the ribs.

You can serve the baked baby ribs with some salad or on its own like I did.

Recommendation:

Here’s a recipe on how to steam pork ribs dim sum style.

Click for recipe:

https://flofoodventure.wordpress.com/2014/07/15/steamed-pork-ribs-with-garlic-and-black-bean-paste-dim-sum-style/

 

Steamed Pork Ribs with Garlic and Black Bean Paste (Dim Sum Style)

 

Ingredients:

Half kilo of soft bone pork (cut into bite sizes)

 

1 tablespoon minced black bean paste

1 tablespoon of minced garlic

1 cup chopped spring onions

2 diced fresh red chilli

1 tablespoon plum paste

1 tablespoon premium sesame oil

1 teaspoon coarse sugar

1 teaspoon cornflour

Method:

Place the soft bone pork into a mixing bowl.

Mix the pork with minced black bean paste, minced garlic, diced spring onions, diced fresh red chilli, plum paste,  sesame oil, coarse sugar and corn flour and marinate well.

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After marinating, place the ingredients into a metal plate and steam for approximately 30 minutes over high temperature.

Remove the steamed pork and pour them into a sauce pot and leave it to simmer for about half an hour or longer depending on the amount of pork used.

Before serving, sprinkle more chopped spring onions on top of the plate.

 

Dim Sum Style Steamed Pork Ribs served at home in a traditional way.

Close Up of the Steamed Pork Ribs

Recommendation:

Here’s a prime ribs dish you may wish to try.

https://flofoodventure.wordpress.com/2014/04/13/pork-ribs-with-hoisin-sauce/

Pork Ribs with Hoisin Sauce

Pork Ribs with Hoisin Sauce

Ingredients:

600g Pork Ribs

3 tablespoons of Lee Kum Kee Hoisin Sauce
2 tablespoons of Apricot Jam
Water for the sauce

Method:

Wash and pat dry pork ribs using a paper hand towel.
Cut the ribs in between the bones.
In a mixing bowl, add the pork ribs and Hoisin sauce for about 2 hours or better longer.
Sealed the plate before leaving in the refrigerator.
When you are about to cook the pork ribs.
Preheat oven at 200 degrees.
Wipe away the extra marinated pork ribs sauce with your fingers and leave it in a small bowl. Do not throw the sauce again as you will require it later.
In a non stick pan, pan sear the pork ribs lightly on both sides to seal the meat juices.

Just a little browning before put them into the oven to bake.
With an aluminium foil, line the baking pan and place the ribs on it and put them in the oven for 30 minutes or slightly longer depending on the thickness of the meat.

In the meantime, add water to the remaining marinade sauce into a pan that you just pan-seared the ribs.
You may need to add more Hoisin sauce if required.
Over medium heat bring it to a boil.
Stir occasionally until it thickened.
Once the ribs are slightly charred on both sides, take them out from the oven and put them back in the pan.
Under medium heat, mix the sauce with the ribs evenly.
The heat will caramelized the sauce and stick to the ribs during this process.
If you wish to glaze the pork ribs add some apricot jam without mixing water over the ribs for a better texture and sweeter taste.


When done, transfer to a serving plate and garnish with some Chinese lettuces.
It is best to serve this dish hot.

Singapore Style Bak Kuet Teh

Singapore Style Bak Kuet Teh

Goodness in a Pot
Goodness in a Pot

Fast to Cook and Good to Eat “Singapore Style Bak Kuet Teh”

Ingredients:

12 pieces of Pork Prime Ribs
1 packet of Seah’s Singaore Bak Kuet Teh Spices
8 pieces of garlic (skin intact)
6 bowls of water (1500 ml)

Method:

Boil pork prime ribs for 5 minutes and rinse the boiled pork ribs to remove scums.
Bring 1500ml water to a boil in an earthen pot.
Place sachet of Seah’s Singapore Bak Kuet Teh spices and pre-prepared pork ribs in boiling water.
Simmer for 30 minutes on low heat.
Add garlic and continue to simmer for another 30 minutes or until the ribs are soft.
Turn off the heat.
Reheat before serving.

Braised Soft Bone Pork Ribs with Bean Curd Knots

Ingredients:

Half kilo soft bone pork ribs cut into medium sizes
Cooking Oil
Several slices of ginger
Two tablespoons of minced garlic
12 pieces of bean curd knots (soak for about 10 minutes)
Home made chicken stock (1 cup)
2 pieces of fermented bean curds
Cilantro leaves

Marinade:

2 cube fermented beancurd
1 teaspoon sugar
1 tablespoon of Chinese cooking wine (Hua Tiao Chiew)
1 tablespoon of corn flour
Half beaten egg

Seasoning:

1 tablespoon of Premium Oyster sauce
1 tablespoon of Superior Light Soya Sauce
2 cubes fermented beancurd
1 teaspoon sugar
Dash of pepper

Method:

Marinate the soft bone pork ribs with marinade for 1 hour.
Heat wok, fry the marinated soft bone pork ribs until golden brown.
Dish and drain on paper hand towel.
Add one tablespoon of cooking oil in a non stick wok, add sliced ginger and minced garlic and fry till fragrant.
Add in all the ingredients, seasoning and bring to a boil.
Transfer the ingredients to a ceramic claypot and simmer for 40 minutes or until the soft bone pork ribs are tender.

You can serve this dish with the claypot or in a separate bowl.

Garnish a generous amount of cilantro leaves before serving.

Steamed Pork Ribs with Fermented Bean Paste

Steamed Pork Ribs

STEAMED PORK RIBS
Ingredients:
Half kilo of soft bone pork
1 tablespoon taucheo paste
1 cup chopped spring onions
2 diced red chilli
2 tablespoon plum paste
1 tablespoon premium sesame oil
1 teaspoon coarse sugar
1 teaspoon cornflour
Method:
Place the soft bone pork into a bowl.
Mix the pork with black bean paste, spring onions, diced red chilli, plum paste, sesame oil, coarse sugar and cornflour and marinate well.


After marinating, place the ingredients into a metal plate and steam for approximately 15 minutes over high temperature.
Remove the steamed pork and pour them into a pot and leave it to simmer for about half an hour or longer depending on the amount of pork used.
Before serving, sprinkle more chopped spring onions on top of the plate.