Cantonese pork spare ribs recipe
Sticky spare ribs in a sweet and sour sauce.
In addition to the preparation time, this recipe requires four hours marinating time.
Ingredients
- 4 garlic cloves
- 2 green bell peppers
- 1.5 kg pork spare ribs
- 4 tbsp runny honey
- 250 ml rice wine
- 2 tbsp rice vinegar
- 8 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp groundnut oil
- 4 garlic cloves
- 2 green bell peppers
- 3.3 lbs pork spare ribs
- 4 tbsp runny honey
- 8.8 fl oz rice wine
- 2 tbsp rice vinegar
- 8 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp groundnut oil
- 4 garlic cloves
- 2 green bell peppers
- 3.3 lbs pork spare ribs
- 4 tbsp runny honey
- 1.1 cups rice wine
- 2 tbsp rice vinegar
- 8 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp groundnut oil
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Peel and chop the garlic, then deseed and chop the bell peppers. Remove some of the fat from the spare ribs, cut into pieces and marinate for 4 hours at room temperature (not too warm a place) with the honey, wine, vinegar, soy sauce, sugar and garlic.
- Preheat the oven to 210°C/gas mark 6½. Drain the spare ribs (retain the marinade) and arrange on a grill (broiler) rack set over a roasting tin with a little water in the bottom of the tin.
- Cook in the oven for 40 minutes, turning them from time to time so that they brown evenly. Drain on a plate.
- Heat the oil in a wok and fry the peppers for 1 minute. Add the spare ribs and marinade, then let them caramelize and the sauce thicken for 5–8 minutes over a high heat. Serve the spare ribs with white rice.
Recipe extracted from China Towns by Jean-François Mallet.
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Chinatowns, copyright © 2014 Hachette-Livre (Hachette Practique)
Recettes et photographies : Jean-François Mallet, textes Emmanuelle Jarry, dessins Marie-Paule Jaulme
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