Tuesday 21 August 2007


These ribs are super easy. I buy my ribs at Costco and prep them myself by cutting through the meat to create individual ribs. Marinate the meat in a ziploc bag and this will save time and energy because you won't have to wash another bowl. Just dump everything into the bag, zip it and put it in the fridge to marinate for 4 hours minimum. I would prep everything overnight so the next day all I would have to do is pop the ribs in the oven. These ribs are tender-succulent and savory--perfect with a bowl of rice or as a finger food at parties.
singapore ribs

2 t sesame oil
1 t finely chopped fresh ginger
3 cloves garlic, crushed
2 T soy sauce [for GF, sub in gf soy sauce or tamari]
2 T Chinese rice wine
1/2 t five spice powder
2 T honey
1 t sambal oelek (or chili sauce of some sort)
1/2 t salt
1.5 kg (3 lb) pork spare ribs, cut into individual ribs
1 T chopped green onions or garlic chives
2 lemons, cut into wedges, optional

  • In a large glass bowl (or ziploc bag) combine the sesame oil, ginger, garlic, soy, rice wine, five spice powder, honey, sambal oelek and salt. Mix well. Add pork ribs and stir until the ribs are totally coated in the marinade. Cover (or zip) and refrigerate overnight or for at least 4 hours so they absorb the flavour of the marinade

  • Preheat oven to 350F. Place ribs and marinade into oiled baking dish and cook for 50 minutes, turning and basting with pan juices every 15 minutes. If the marinade begins to burn, add a few tablespoon of warm water to the pan during cooking.

  • Scatter the garlic chives or green onions over the spare ribs and serve with wedges of lemon and steamed rice.

  • Note: line the baking dish with thick foil to make washing up easier.

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