Pork Spareribs With Preserved Vegetables Recipes

CHINESE BRAISED SPARE RIBS

Steps:

• Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
• Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

MOM'S BEST BRAISED PORK RIBS

Steps:

• Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon.
• Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.
• Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.
• (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.
• Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry. (*Footnote 2)
• Serve pork ribs with steamed white rice or noodles. Enjoy!
• Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.

PORK SPARERIBS WITH PRESERVED VEGETABLES

Steps:

• Trim fat and cut spareribs into individual pieces suitable for stir-frying. Blanch spareribs with 2.5 cups of hot water to rinse away fat and blood.
• Drain ribs, and season ribs with the soy sauce, cooking wine, chilli. Mix well.
• Drain preserved vegetables and chop into 1" pieces, crush garlic and halve if necessary, slice and dice chillies.
• Set aside the remaining 2.5 cups of hot water to be added into the wok during simmering.
• Heat 2 tbs oil in a wok or saucepan on medium flame/heat. Fry garlic in oil till fragrant, then add spareribs and seasoning into wok, reducing heat if necessary to prevent splatter.
• Continue stir frying for about a minute, spareribs should be about half-cooked, then add the preserved vegetables, and continue stir-frying, till fragrant, roughly another half a minute.
• Add the 2.5 cups of hot water to the wok, leave it to simmer for about 20 minutes on low-med heat, and you're done!
• You can add more soy sauce/sugar/water to taste at this point, adding more seasoning and water can turn this dish into more of a soupy nature as well, great during winter!
• Serve with steamed rice.

BRAISED COUNTRY-STYLE PORK RIBS WITH VEGETABLES RECIPE:

Steps:

• Heat olive oil in a large pot or cast iron Dutch oven over medium heat. Brown the pork ribs in batches (on both sides) to a nice golden brown. Do not crowd the pork ribs in the pan. Remove browned ribs to a plate and continue browning the remaining ribs. When all the pork ribs are browned; set aside on a plate until ready to use.
• Add the onions, bell peppers, and celery to the hot pot and saute, scrapping up the browned bits from the bottom of the pan. When vegetables have softened, add garlic and saute approximately 1 minute until fragrant.
• Add the flour to the pan, stirring with a wooden spoon or heat resistant spatula, to combine the vegetables and flour. Cook and stir for approximately 2 minutes.
• Add and stir in the chicken stock, diced tomatoes, browned pork ribs, sage, thyme, and bay leaves. Simmer 1 1/2 hours, stirring occasionally, and scrapping the bottom of the pan to prevent sticking.
• Season with the Adobo Seasoning and Ancho Chile Seasoning. Add the carrots, and chile peppers on top of meat, and continue to cook for an additional 30 minutes, stirring and scrapping the bottom of pan a couple of times. Meat should be tender and beginning to fall away from the bones. Taste and adjust seasonings if desired, and add additional salt and pepper if needed; stir and simmer for approximately an additional 5 minutes.
• When removing meat, use a large spatula or spoon, trying to keep the meat and bone fairly intact, if you want to make a pretty presentation. Remove meat and vegetables to individual plates, place the whole carrots and chile peppers on top, and sprinkle with parsley. Be sure to remove bay leaves from the dish, as you find them, and discard.
• The resulting juices from this recipe make a wonderful sauce for pasta, mashed potatoes or rice.
• Makes 4 servings.

SPARE RIBS IN OVEN

Steps:

• Preheat your oven to 275-300 F (depending on how strong your oven is) and line an appropriately sized baking sheet with aluminum foil (for easy clean up), then place a sheet of parchment paper on top***
• Trim the rack of spare ribs from any excess fat, pat them dry with a paper towel. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones. Peel it off using a paper towel to eliminate slipperiness.
• Liberally season the rack of ribs on both sides and place onto the baking sheet. If you need to cut the rack in two to achieve a better fit, do so.
• Cover the ribs with a sheet of parchment paper, then aluminum foil - tuck it around the edges of the baking sheet to create air tight seal.
• Place in the oven for 2 hours.
• After 2 hours unwrap the cover and check the meat for tenderness. If satisfied, remove the covering, season with more dry rub or brush with BBQ sauce on both sides. (If you feel that the meat can use a little longer in the oven, go for another 20 mins and check again).
• Place the uncovered ribs back in the oven for 20-30 mins more, as needed (you want a nice crust to form and the meat to be super tender).
• Transfer to a cutting board, use tongs and a sharp chef's knife to slice the ribs, brush with BBQ sauce again (if using) and serve.