Tuesday, February 19, 2008

Char Siew Pork Ribs

I made some char siew a couple of weeks ago, and last week I tried using the same recipe to do pork ribs.

The ingredients are simple, but the roasting takes some time, effort and vigilance to ensure a nice shiny, sticky glaze when it's done.

About 800g - 1kg of ribs, or about 5-6 ribs
2 1/2 tbsp of Hoisin sauce
1 tbsp dark soy sauce
1 tsp light soy sauce
250g - 300g sugar, or to your preference (you need loads)
1 tsp salt
1 tsp Shiao Shing wine, or rose wine
Mix all the seasoning together to make the marinade. It should be a bit thick so that it will stick to the meat. Rub marinade all over the ribs and put the ribs together with the remaining marinade into a freezer/storage bag. Leave the ribs in the fridge for at least 2 hours, or overnight if possible.
Preheat oven to 180°C. Put the ribs onto a roasting rack/pan and into the oven. Turn down the temperature to about 150-160°C for a slow roast. After 30 minutes, glaze the ribs with the marinade from the freezer bag and put it back into the oven. Turn up the heat back to 180°C. Repeat the glazing about every 10-15 minutes for about another hour. The glaze will become sticky and give a nice caramelized colour to the ribs. Rest for about 10 minutes and serve.
Note: Line the bottom of the roasting rack/pan aluminium foil to avoid a messy and painful cleanup job. Burnt sugar is a b*tch to remove.

The meat was juicy and fall-off-the-bone tender, and the marinade was sweet, sticky and delicious. Really enjoyed the meal. :)


BengChuan said...

looks good.. will give it a try some days...

Nee Sern said...