Honey Glazed Pork Ribs

This is simple yet delightful...can be eaten with plain Aglio Olio or just white rice.
Made this last week and had it with white rice :)

Ingredients (makes about 800g - 1kg of ribs):

Seasoning (combined)
125ml  light soy sauce (I used the Kikoman Soy Sauce)
4tbsp honey
1tbsp maltose (optional for stickier texture)
2 tbsp chilli sauce (I replaced with tomato sauce because of my children)
1/2 tsp pepper

Method:

1. Marinate pork ribs with seasoning (preferable overnight or at least 6 hours before baking)
2. Arrange on baking tray and try avoiding overlapping them.

3. Bake (uncovered) at pre heated oven at 180'C for 30 - 35minutes and turn over half way through baking.

*You can replace the pork ribs with chicken or beef*


Churned out directly from Aniston's Kitchen...

Roasted Pork (Sio Bak)

Tried this for the first time and it was delish...tho I gotta warn you that it does leave behind an extremely oily oven after that.......nevertheless, it's worth a try!

Ingredients:

1 kg semi-lean pork (sarn chan in hokkien) with skin intact
2 tbsp sea salt
1 tsp pepper (more if u prefer a stronger taste)
2 tsp 5-spice powder
White vinegar

Method:
1. Rub 5-spice powder all over the pork except the top skin.
2. Rub salt and pepper all over INCLUDING the top skin.
3. Turn the meat upside down and soak the top skin onto a plate of vinegar for 45 minutes. Ensure that vinegar covers the skin (approx 1.5cm high). Pic below.

4. Put the pork (skin on top) on a rack and leave it for marination in the fridge for at least 3 days for better taste. Refer pic below.

5. Preheat oven at 180'C for 20 minutes.
6. Bake at 180'C for 20 minutes and then at 250'C for another 30 minutes or more depending on individual ovens.

7. Enjoy with chopped garlic and light soy sauce; or any home-made chilli sauce as dipping.



Churned out directly from Aniston's Kitchen...

Sweet & Sour Spareribs

A kind neighbour (yes! I share a lot of recipes with many SAHMs ard my neighbourhood) found this from the newspaper and emailed it to me. I tried it once so far and it turned out a success! As usual, I made some adjustments here and there according to my liking and it turned out pretty much the way I like it ;). * Yes! I love improvising recipes to enhance the taste and of cos, suitable to my tastebud!*

Will definitely make this again!

Ingredients:

1kg spareribs (you can substitute it with chicken too)

Vege (optional):

1 Tomato (wedged)

1/2 Big onion (wedged)

1 cup pineapples (fresh or canned) - cut into small pieces

1/2 capsicum (cut into small pieces)

Marinade (A)

1 tbsp oyster sauce

1 tbsp light soy sauce

2 tbsp ginger sauce

2 tbsp Shao Hsing hua Tiau wine (Chinese wine)

3 tbss sugar (can be reduced if you opt for a healthier cooking)

1 egg, lightly beaten

1.5 tbsp cornflour

1/2 tsp pepper

Marinade (B)

2 tbsp Worchestershire sauce

2 tbsp HP sauce

2 tbsp AI sauce 

2 tbsp tomato sauce

1 tbsp lemon juice or vinegar

1 tbsp sugar

100ml water

Pickled Cucumber:

1/2 cucumber (seed removed and cut into small pieces - about an inch in size)

vinegar (enough to cover cucumber)

2 tbsp sugar

Method:

1. Cut spareribs into bite-size pieces then marinate in Marinade (A) for several hours or preferably overnight in the refrigerator.

2. Prepare pickled cucumber based on the ingredients above and put aside.

3. Heat oil in a wok and deep fry marinated spareribs until golden brown and thoroughly cooked.

4. Combine sauce (B) in a non-stick saucepan.

5. Put in prefried spareribs pieces and simmer gently over low heat until all is well combined and gravy is thick.

6. Add in the vege (tomato, onion, capsicum, pineapples, pickled cucumber) into the saucepan and turn off fire. Serve hot.

*I would love to receive comments and feedback on those who tried my recipes here. Be they positive or negative, all are welcomed!*

Churned out directly from Aniston's Kitchen...

Sweet and sour spareribs

Got this from a fren who got it from the newspapers.....tried and tested - superb! As usual, I did some adjustments here and there to get the taste that I like :)

Ingredients:

600gm - 1kg spareribs

1 cucumber (cut into an-inch length) *seed removed*

1 big onion (wedged into quarter)

1 tomato (wedged into 6 parts)

1 capsicum (cut according to your preference)

Marinade (A)

1 tbsp oyster sauce

1 tbsp light soy sauce

2 tbsp ginger juice (I dont think this is necessary but no harm adding)

2 tbsp Shao Hsing Hua Tiau Wine (Chinese wine)

3 tbsp sugar 

1 egg, lightly beaten

1 tbsp cornflour

1/2 tsp pepper

Sauce (B)

2 tbsp Worchestershire sauce

2 tbsp A1 sauce (available at all hypermarkets)

6 tbsp tomato sauce (more if you like thicker sauce with more tomato taste)

1 tbsp chilli sauce (optional if you have children)

2 tbsp lemon juice (u can replace this with vinegar)

1.5 tbsp sugar

100ml water

Method:

1. Soak the cucumber with 2 tsp sugar and vinegar for about 3 hours. Vinegar to cover the entire cucumber pieces. Leave aside. 

2. Cut spareribs into bite-sized pieces and marinate in Marinade (A) for several hours or preferably overnight in the refrigerator.

3. Heat oil in a wok and deep-fry marinated spareribs until golden brown and cooked thoroughly. Leave aside.

4. Combine sauce (B) in a non-stick saucepan. Add in capsicum and tomato wedges. Stir til capsicum & tomatoes are partially soft.

5. Add in big onions.

6. Put in pre-fried sparerib pieces and simmer gently over low hear until well combined and gravy is thick. Turn off fire. Remove cucumber fr the jar of vinegar and sugar and add into the pot. Stir well and serve hot.

Churned out directly from Aniston's Kitchen...

Kam Heung Spare Ribs

Another yummy recipe I found in the papers....tried and succeeded at my 1st attempt too!

Ingredients:

600g spare ribs, chopped into bite sized pieces

7 bird's eye chillies, chopped

2 stalks curry leaves

2 tbsp sesame oil

1 big onion, cut into wedges

2 cloves garlic, coarsely chopped

1 cup water

Seasoning (A)

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp beaten egg

1 tbsp corn flour




Sauce (B)
1 tbsp chilli powder
1 tbsp curry powder
1 tbsp light soy sauce
1 tbsp fish sauce
1/8 tsp thick soy sauce
1/2 tsp chicken stock powder
2.5 tbsp sugar

Method:

1.      Marinate spareribs with seasoning (A) for at least an hour or preferably overnight in the fridge.

2.      Heat enough oil in a wok and deep fry the marinated spareribs until golden brown. Dish out and drain from oil.

3.      Heat sesame oil and sauté onion, garlic, bird’s eye chillies and curry leaves until fragrant.

4.      Add pre-fried spareribs and sauce (B). Pour in water and simmer over medium fire or until sauce is reduced and meat is tender. Dish out and serve.

Churned out directly from Aniston's Kitchen...