Secret Succulent Pork Spareribs
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 kg pork spareribs (cut into individual pieces)
- 400 ml chicken stock or 400 ml vegetable stock
- 1 teaspoon chili powder
- 1 tablespoon sugar
- 8 tablespoons sherry wine or 8 tablespoons wine
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 garlic clove (finely chopped)
- 1 onion (finely chopped)
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
directions
- Heat oil in a deep fat fryer or a wok and deep fry the ribs for 5-8 minutes in batches, until brown and crisp. drain well on kitchen paper.
- Mix all the sauce ingredients in a wok or pan and bring to the boil. Add the ribs, cover, and simmer ( very gently) turning occasionaly for about 45minutes to an hour, until tender.
- Uncover, increase heat and cook a further 15-20 minutes turning every now and then. The sauce should be brown and sticky by now, if not leave a bit longer.
- The last step is to caramelise the ribs further. Place under a hot grill, basting with the sauce as needed or finish off on hot coals until they have a deep caramelised colour. No more tough ribs from the BBQ.
- Serve with extra sauce on the side.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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