Chinese-style Spareribs of Pork

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Pork Recipe - Chinese-style Spareribs of Pork

These ribs are first steamed until tender, marinated and then baked – which is not the regular way of dealing with them, but it does save hours or broiling, basting and possible drying out in the oven. They are neither overly sticky nor sweet, but do need to be eaten using fingers, with forks for the Chinese rice (below).

1,2-1,4kg spareribs in one or two pieces
15ml oil
1 onion, chopped
2 cloves garlic, crushed
50ml soy sauce
100ml dry white wine
25ml honey
1 knob root ginger, peeled and crushed
15ml brown vinegar
10ml brown sugar

Steam ribs over simmering water for about 1 hour 30 minutes or until tender. Meanwhile make marinade by heating oil and frying onion and garlic until soft. Remove saucepan fro stove and add soy sauce, wine, honey and ginger. As soon as ribs are cool enough to handle, slice lengthways into long strips. Arrange in a single layer in a large glass baking dish and pour marinade over while they are still hot. Leave at room temperature for about 3 hours, turning occasionally. Before baking, sprinkle with vinegar and sugar and then bake at 180º for 30 minutes or until browned. Place ribs on serving platter and surround with rice. Don’t forget the finger bowls. Serves 4.

Chinese Rice Ingredients:
2 leeks
25ml oil
250ml white, long-grain rice
500ml heated chicken stock
25ml soy sauce
250ml mung bean sprouts
100ml chopped, toasted almonds

Soften leeks in heated oil. Add rice and toss until coated with oil. Add stock and soy sauce, cover and simmer for 25 minutes or until cooked. Fork in sprouts and almonds. Serves 4-6.