Ingredients
- 1kg Pork ribs- separated, cut into 5 cm pieces
- 1.5kg Water
- 2 tbsp Rice wine
- 2 Garlic cloves-peeled, diced
- 2 tbsp Vegetable oil
- 100g Ketchup
- 2 tbsp Light soy sauce
- 1 tsp Sesame oil
- 1.5 tsp Light brown sugar
Chinese Braised Spare Ribs
| Serves: 4 | Category: Pork | Cuisine: Chinese | Recipe course: Starters | Difficulty: 1 | Machine: Cooking Machine | Total time (min.): 30 |
Quick and easy braised pork spare ribs coated in a sweet and tangy sauce, resulting in an incredibly tasty (although admittedly very messy) finger food treat. For this recipe, please ensure the ribs are cut to 5 cm pieces so they fit in the Cooking Chef bowl. Ask the butcher to cut the ribs into small pieces as they are very difficult to cut and not recommended to do yourself.
Tools
- Cooking Chef XL
- Stir Tool
- Large Bowl
Method
Step 1
- Fit the Stir Tool
- Add pork ribs, water, and rice wine into the appliance bowl, fit the splashguard
- Cook – 15 minutes, 110ºC, speed Stir 4
- Tip: Skim the scum halfway through
- Drain the ribs, place into a large bowl, and set aside
Step 2
- Clean the appliance bowl and fit the Stir Tool
- Add oil into the appliance bowl, fit the splashguard
- Cook – 2 minutes, 150ºC, speed Off
- Add garlic into the appliance bowl
- Cook – 1 minute, 110ºC, speed Stir 1
- Add ketchup, soy sauce, sesame oil, and light brown sugar into the appliance bowl
- Cook – 30 seconds, 110ºC, speed Stir 1
- Pour the sauce over the ribs and mix until coated
- Serve
Substitutions:
- Rice wine can be replaced with mirin or white wine
- Light soy sauce can be replaced with dark soy sauce
- Light brown sugar can be replaced with caster sugar or granulated sugar