chia, thumbs up! Well, I came home to fix the ribs and found that my husband had already broiled them. So I put them in the pan and followed the directions, except I just simmered them in the sauce about 15 minutes, to let it cook down. Oh, so good! I wasn't able to find anise seeds, but when I find them I will make this again. The sauce was so good, I think I will try it on some tofu! Thanks for a truly delicious recipe!
Mmmmmmmmmm good!! I made up a mainade with the garlic cinnamon sticks,orange zest, sherry, cloves, ginger, soy sauce, balsamic vinegar, chilli sauce, thyme and chicken stock and set the pork ribs in it, in a plastic bag overnight. Didn't have any anise seed. Seared them as you said, then poured half the marinade over them and simmered for 15 minutes as instructed. Then poured more of the marinade over and cooked on low heat for about 1 hour. Perfect not too wet, but not too dry either, even had a little sauce left to glaze with upon serving. Enjoyed them very much!!great taste and will probably make them again. Thanks for sharing a keeper.
I sort of 'messed up' when I cooked this, but I'm putting in a review, neverheless, because the flavor is sooooo delicious, and because I have come to the conclusion it is virtually impossible to ruin it! I used pork spare ribs like Jan. I followed the recipe exactly until step 6, apart from doubling the sherry, soy sauce and vinegar. Then, without reading the instructions properly, I tossed in 2 cups of chicken stock, instead of 1/2 cup (bearing in mind I was doubling the sauce)! Uhh ooh. So, I simmered the ribs in all this fluid for about 30 minutes, then transferred them to an ovenproof dish in a single layer, spooned some of the sauce over, covered them with foil, and baked them at 350 F for 45 minutes, basting every now and then. Meanwhile, I simmered the remaining sauce on the stove. By the time the ribs were cooked, the sauce had cooked right down and was packed with flavor. I served the ribs with some of the sauce spooned over. They were a big hit with my family! Thanks Chia. This will be a favorite.
I used pork spare ribs-I'm not quite sure what "baby backs" even are. My pork spare ribs were so tender and delicious, I can't believe it. My only change to this recipe was to use Myer Lemon (a cross between oranges and lemon) for the zest, and fresh lemon thyme, which made it all taste a bit like the Japanese Ponzu sauce-one of my most favourite sauces.
This was not good for my family at all. We were expecting a sweet burst of flavor to compliment all the bitter and acidic flavors going on and never got it. I would say it's missing sugar in the ingredients list but everyone else seemed to like this, so obviously it's doing something for somebody as is... If you think "teriyaki" "pad thai" "sweet and sour" is what asian food should bring to mind then this recipe is not for you, however other people did enjoy it so don't let me talk you out of it if it looks good to u
Restaurant quality recipe. Took me a long time to try this recipe after Chia shared it but I´m very thankful she did. Dont ever skip the cinnamon and anise. Top with minced parsley. For variation, sprinkle a few salted Chinese black beans sold in packs in Asian stores (taw-shu). Thanks a lot for sharing, Chia.