Oriental pork spare ribs

Oriental pork spare ribs

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

These spare ribs are simmered gently in Oriental spices then finished off in the oven to crisp the edges.

Ingredients

Quantity Ingredient
1.5kg pork spare ribs
2 tablespoons oil
5 tablespoons light soy sauce
1/2 cup chicken stock or water
2 tablespoons hoisin sauce
1 teaspoon sugar
4 slices fresh ginger, shredded
2 onions, thinly sliced
5 tablespoons dry sherry

Method

  1. Preheat the oven to 180°C. Blanch the spare ribs in boiling water for 5 minutes, then drain and pat dry with paper towels. Put the ribs and oil into a flameproof casserole. Heat until the oil just begins to bubble, then stir-fry for 5 minutes over a moderate heat to brown the ribs. Add soy sauce, stock or water, hoisin sauce, sugar, ginger and onions. Stir until well blended, turning the ribs.
  2. Cover the casserole and put into the oven for 45 minutes–1 hour, stirring every 20 minutes. At the first stirring, add the sherry. Take the dish from the oven, remove the spare ribs and place them side by side on the bottom of a baking dish lined with foil. Put them into the oven and increase the temperature to 220°C. Roast for 12–15 minutes until crisp and golden brown. These are delicious warm with rice.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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