The meat is tasty, juicy, tender but still has a bite after roasting.
Ingredients
[serves 5]
500 gm meaty spare ribs [1 whole piece] - washed and drained - make several slits to across the tendons if any
Marinade - Mixed Together
1 tbsp chopped garlic
1/2 tsp baking soda [less if you are marinating it for longer time]
1/4 tsp pepper
1 piece Shanghai Red preserved beancurd - mashed
2 tsp red taucheo liquid
2 tbsp water
1 tbsp Shaoxing wine
1/2 tsp sesame seed oil
- Mix spare ribs with marinade and leave to marinate for at least 3 hours in the fridge.
- Preheat oven at 220 degrees C, drain the marinade from the spare ribs and arrange on a greased aluminium foil. Put in oven to bake for 15 minutes.
- Glaze spare ribs with the remaining marinade. Lower temperature to 190 degrees C and continue to bake for another 15 minutes till meat is cooked.
- Switch oven function to grill and bake the meat for another 10 minutes so that the meat is slightly charred. The pork ribs are tender, cooked and brown with this cooking time.
- Remove from oven, serve hot with rice. I served it with tasty fragrant chicken rice [recipe here].
6 comments:
I love anything that cooked with nam yue! This dish must be very delicious. I've noticed you used Shanghai nam yue which I haven't come across before. Any difference from the normal one that comes from China?
Hi Veronica, the nam yue cubes are much bigger than normal. Less salty and more aromatic. I think there is only 7-8 pieces in this container. Price is triple the normal. I bought it from Hai-O Store.
Kimmy, I want to try this. I love pork ribs done this way and with nam yee it would be very aromatic and tasty!
The ribs look so tender and juicy! notice the cooking time is shorter than pork ribs with bones, save time and electricity too ;)
Hi Phong Hong, this one is really Ho Liao that I baked another piece of the soft ribs rack with a different flavour - tumeric black pepper. It is as good, love the aroma of the black pepper. You will love it too. There are some fine tendons which I did ask the butcher to deal with it but he told me it is digestible.
Hi HHB, I think the long marinating time helps to tenderise the meat, too. The cooking time is shorter with baking than braising or stewing. Just leave the cooking to the oven, it's hassle-free and a cleaner kitchen.
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