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12 July, 2011

Ribs 2 Die 4

This recipe is a fusion of Chinese red-cooking and American barbecue. You will learn to love it. The stock can be frozen and re-used two or three times. Use at least 2 racks of pork ribs for 4 adults; all will be eaten!


2 racks of pork ribs, chopped into portions or individual ribs.

1 cup dark soy sauce
1 cup dry sherry or Chinese rice wine
1 cup chicken stock
4 cloves of garlic, crushed
3 tablespoons soft brown sugar
Onion, carrot and celery stock veg
A slack handful of star anise


Add all the stock ingredients to a large saucepan and bring to a rolling boil. Add the ribs, return to the boil and simmer until the meat is tender and beginning to separate from the bone.

Transfer the ribs to a baking tray and keep warm. Thicken a little of the stock with cornflour to use as a brushing sauce. Brush the sauce onto the ribs and bake them in a hot oven or on a barbecue until the sauce begins to caramelise. You can add more sauce for extra-sticky ribs.


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