If you frequently prepare braised
pork ribs using herbs and spices like rosemary, thyme, black pepper, and olive
oil, consider substituting cilantro roots OR stems and coriander seeds.
Because of how easy it is to prepare
and the fact that you don't even need an oven, this honey soy glazed rib is one
of my favourite recipes. You only need a little bit of patience, but it will be
well worth it.
Honey's sweetness, the flavour of cilantro's roots or stems, and coriander seeds are what make these ribs unique. The seductive flavour of this culinary wonder will reward you.
When you visit a supermarket, you
will find two different types of ribs: back ribs and side ribs, often known as spareribs. Back ribs cost more, but they are also tastier and have a greater flavour.
They will be more uniform in size if you cut them into separate, individual pieces.
Even while spareribs are less expensive, they are also more erratic, thus
cutting them into individual ribs won't produce the same attractive results. My
back ribs will be sliced into individual pieces. You can just grab a piece with
your hands and chew on it; it is so delicious!
INGREDIENTS
1.5 kilogramme of separate ribs from
the back
5 roots of cilantro
10 garlic cloves
2 tsp of white peppercorns
Marinade
4 tsp toasted coriander seeds
5 tbsp oyster sauce
3 tbsp soy sauce
3 tbsp honey
2 tbsp hot sauce or chilli sauce
(optional)
2 tsp dark soy sauce
METHODS
1. Use a mortar and pestle to lightly crush the coriander seeds into small pieces. Mix well all the marinade ingredients with the coriander seeds.
2. Put the ribs in a large mixing bowl and cover them with the marinated sauce from (step 1). The ribs should be completely coated in the marinade, and then placed in the refrigerator overnight with plastic wrap over them.
3. Pound white peppercorns, cilantro roots, and garlic into a fine paste with a mortar and pestle. In a wok, add a little vegetable oil and saute until the garlic paste begins to turn golden. Add the ribs all at once and add just enough water to almost cover the ribs, for 35 to 45 minutes, or until the ribs are fork-tender, cover the pot and simmer the food at a LOW temperature (not fall-of-the-bone). Longer cooking time is required if your ribs are meaty. To prevent the ribs from drying out, make sure not to boil them vigorously.
4. After the ribs have reached the desired level of doneness, take them out from the sauce and keep them warm by covering them in foil while you reduce the sauce. Remove the residue of the sauce and brought to a boil over high heat, and then reduced until it becomes a rich glaze. When the sauce has been reduced, return the ribs, and toss them to evenly distribute the sauce throughout the ribs. ENJOY!!
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