Chinese Soy Roasted Spare Ribs Recipe 香烧排骨
Today's dish is a minimal hassle, easy and delicious method of cooking spare ribs which comes in especially handy on those tired week nights or just when you don't feel like doing too much for a wholesome home cooked meal. Spare ribs are marinated in a savoury mix of caramel sauce, soy sauce, garlic and some corn syrup and then simply roasted in the oven to a slightly charred doneness. When I decided to cook spare ribs today, I thought of making a curry but then I thought it was too much work as I prefer to make my own spice paste and on top of that, I prefer using a mortar and pestle for the deed so today's dish was created.
An easy answer to the times when you crave for something savoury, slightly sweet and most importantly delicious if I may say so myself. What could be easier than marinating some ribs then simply popping them into the oven to roast? This is why I love cooking with the oven, it is just unbelievably simple and produces very satisfactory results while freeing up stove space and time for other side dishes. Just get your marinade right and let the oven do the rest of the work - simplicity at its' best. I served my ribs on a bed of crisp lettuce and garnished the ribs with a handful of toasted sesame seeds for some final presentation touches which really adds to the dish. Alternatively, simply cut up some green onions right on top of the dish before serving for a touch of colour.
This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
This dish requires a marinating time of at least 1 hour, so please plan accordingly.
Serves 6
Serving suggestion: with steamed rice
Ingredients:
300g spare ribs, sliced to bite-sized pieces rubbed with 1 teaspoon of corn starch (to tenderise)
Marinade: (Mix together and do a taste test before using to marinate the ribs)
4 cloves garlic, smashed
2 tablespoons thick caramel sauce (I used Yuen Chun's)
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons of corn syrup
1 tablespoon cooking oil
2 tablespoons Chinese Shaoxing Wine (you can substitute with cooking sake or dry sherry)
1 teaspoon rice vinegar
Garnish: (optional)
4 crisp lettuce leaves (pat dry after rinsing)
Handful of toasted sesame seeds
Method:
Firstly, rinse the spare ribs well. Get rid of excess water as much as you can. Rub with corn starch. Set aside.
Mix the marinade together. Do a taste test and add more syrup/ soy sauce as required.
Marinate the ribs in the mix. Use your hands to mix well and make sure the ribs are all well coated with the marinade. Cover and place in fridge for at least one hour or overnight.
Pre-heat oven to about 180 C. Use the roasting function. While the oven is pre-heating, prepare a roasting tray by lining the tray and lightly brushing with some oil. Place the ribs on the tray and if you like, lightly brush the ribs again with some corn syrup and a small amount of cooking oil. This will give the ribs a glossier sheen.
Roast for about 15 minutes. Turn heat up to 200 C and roast for another 3-5 minutes. The ribs should be fully cooked by now. Check for doneness.
Prepare a serving dish by lining with some crisp lettuce. Place the ribs on top of the lettuce 'bed' and garnish with some toasted sesame seeds.
An easy answer to the times when you crave for something savoury, slightly sweet and most importantly delicious if I may say so myself. What could be easier than marinating some ribs then simply popping them into the oven to roast? This is why I love cooking with the oven, it is just unbelievably simple and produces very satisfactory results while freeing up stove space and time for other side dishes. Just get your marinade right and let the oven do the rest of the work - simplicity at its' best. I served my ribs on a bed of crisp lettuce and garnished the ribs with a handful of toasted sesame seeds for some final presentation touches which really adds to the dish. Alternatively, simply cut up some green onions right on top of the dish before serving for a touch of colour.
This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
This dish requires a marinating time of at least 1 hour, so please plan accordingly.
Serves 6
Serving suggestion: with steamed rice
Ingredients:
300g spare ribs, sliced to bite-sized pieces rubbed with 1 teaspoon of corn starch (to tenderise)
Marinade: (Mix together and do a taste test before using to marinate the ribs)
4 cloves garlic, smashed
2 tablespoons thick caramel sauce (I used Yuen Chun's)
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons of corn syrup
1 tablespoon cooking oil
2 tablespoons Chinese Shaoxing Wine (you can substitute with cooking sake or dry sherry)
1 teaspoon rice vinegar
Garnish: (optional)
4 crisp lettuce leaves (pat dry after rinsing)
Handful of toasted sesame seeds
Method:
Firstly, rinse the spare ribs well. Get rid of excess water as much as you can. Rub with corn starch. Set aside.
Mix the marinade together. Do a taste test and add more syrup/ soy sauce as required.
Marinate the ribs in the mix. Use your hands to mix well and make sure the ribs are all well coated with the marinade. Cover and place in fridge for at least one hour or overnight.
Pre-heat oven to about 180 C. Use the roasting function. While the oven is pre-heating, prepare a roasting tray by lining the tray and lightly brushing with some oil. Place the ribs on the tray and if you like, lightly brush the ribs again with some corn syrup and a small amount of cooking oil. This will give the ribs a glossier sheen.
Roast for about 15 minutes. Turn heat up to 200 C and roast for another 3-5 minutes. The ribs should be fully cooked by now. Check for doneness.
Prepare a serving dish by lining with some crisp lettuce. Place the ribs on top of the lettuce 'bed' and garnish with some toasted sesame seeds.
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