This dish is a stew pork ribs recipe but instead of stewing in claypot, I cooked the ribs using my Thermal Cooker. I have to choose thermal cooking as I didn't have much time to be at the stove. This dish was prepared during the time when my MIL was in hospital.
I had marinated the pork ribs the night before and made the wrapping and cooking the next morning before leaving for the hospital. When I'm back in the evening, the ribs are cooked and tender. As I like the dish hot, I reheat the parcel just before serving.
This pork ribs are very tasty with the meat juices and nicely coloured by the red wine residuum. It isn't oily at all. Glad that my family can get enjoy this yummy meat dish during busy times with the use of thermal cooker.
Recipe adapted from this month's selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
Recipe adapted from this month's selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]
Ingredients
[serves 3-4]
500 gm meaty spare ribs - whole [make a few slits]
1 tbsp shredded ginger
3 tbsp red wine residuum [ang chow]
Seasoning
1 tsp salt
1 tbsp sugar, sesame seed oil
3 tbsp shaoxing wine
- Mix all the ingredients and marinate the ribs for at least 30 minutes or overnight.
- Wrap the ribs with aluminum foil. Seal well.
- Pour 300 ml water into the inner pot of thermal cooker. Put in the parcel, bring to boil for 20 minutes, off heat, cover the lid and transfer pot to the outer pot. Close the lid and leave to cook for at least 2 hours.
- Remove, garnish with spring onions and serve immediately [you may reheat the inner pot until the water dries up if there is still some water remaining in the inner pot or if you like to serve this dish hot].
- If not using Thermal Cooker, you can heat up a clean wok, pour in 400 ml water and bring to boil. Put in the parcel, cover with lid and cook for 30 minutes or until the water is dried. Continue to cook for a further 3 minutes before removing.
- Garnish and serve.
Kimmy, the spare ribs looks delicious! Wah..this thermal cooker of yours is really very handy :)
ReplyDeleteHi Phong Hong, yes, I find it a very useful kitchen gadget to me. So far it hasn't failed me. Love the idea that I don't need much water to cook meat dishes. The liquid comes from the ingredient itself. Best of all I can prepared the dish long before serving time. Just need to reheat if I want to eat it hot.
ReplyDeleteHi. Your dishes are simple to follow n delicious. May I know where can I purchase the red wine residumm? Thanks
ReplyDeleteKimmy, is the red wine residuum (ang chow) made by yourself? as i never seen this sold in market?
ReplyDeleteHi Kimmy,
ReplyDeleteDoes 300ml water have to cover the entire parcel?
Hi Elena, thanks for your feedback. In Penang, it is available a grocery stores selling vegetarian food ingredients. Red wine residuum and the wine are common among Fuchow clan in Sitiawan. Mine is home-made ones from a friend who bought it in Sitiawan, Perak.
ReplyDeleteHi Sem, Not all markets have this. You have to ask some Chinese grocery stalls at the market. It's given to me by a friend. It keeps well in the fridge.
ReplyDeleteHi Lynn, the original recipe uses 400 ml using the normal wok. The water is about halfway of the parcel. If the ribs are not tender yet, you can add a little more water and repeat the cooking process.
ReplyDeleteThis looks delicious, Kimmy! The meat must be very tender, moist and full of flavour! I hope your MIL gets well soon.
ReplyDeleteHi Kimmy, I don't eat pork and so never buy pork at all. But I like to try this recipe to cook for my mother. May I ask how to ask for meaty pork rib from the butcher? Which part of the pig?
ReplyDeleteAnd how to prepare prior cooking? Tq
I have a bottle of the ang chow but don't know whether it is still useable. i place it outside, room temperature for about 1 year already. how to know if it has turn bad. please help.
ReplyDeleteThanks
Anne
Hi Joyce, Initially I was worried if the ribs will be tender cooked this way but I was glad that the ribs are tender and still has a bite. It was yummy chewing at it.
ReplyDeleteHi Lynn, this is the excess meat on the inner side of the ribs. I'm not sure if all butchers will cut this part and sell it separately. You can cook this dish with the meaty pork ribs or 'Zhu siao pai' too.
ReplyDeleteHi Anne, Ang Chow is a fermented sauce and keeps well for a long time. So long as it is not moldy or its colour hasn't changed, it should be okay.
ReplyDeleteHi Kimmy, how is your MIL? Hope she has already out of hospital by now. Best wishes
ReplyDeleteThanks Lynn, She's already home. Due to some unforeseen circumstances, I have to leave my hubby to look after her. Hope she gets stronger soon and my hubby can be return home soon.
ReplyDelete