Chef Chris Yeo takes spare ribs, a crowd pleasing favorite, and presents it in a new way – incorporating fresh herbs, five-spice powder, chili paste and galangal – a close relative of ginger, but with a more flowery, intense flavor. Note: Overnight preparation is required to make the chili paste and spare rib rub.
Ingredients:
- 2 Racks Pork spare ribs
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- Spare Rib Rub:
- 1/2 cup Chinese five-spice powder
- 1/2 tablespoon Salt
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- Chili Paste:
- 8 ounces Dry California Chili Pods
- 4 ounces Dry Tianjin Chilies (Guide Note: or small, hot red chilies)
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- Spare Rib Sauce:
- 1/2 cup Vegetable Oil
- 1 each White Onion, rough chopped
- 1 each Red Onion, rough chopped
- 2 stalks Lemongrass, cleaned and rough chopped
- 3/4 cup Garlic, peeled and rough chopped
- 3/4 cup Galangal, peeled and rough chopped
- 3/4 cup Ginger, peeled and rough chopped
- 1/2 Red Fresno Peppers, stemmed and sliced
- 2 tablespoons Sesame Oil
- 1/4 cup Water
- 3 cups Kecap Manis (Sweet Soy Sauce)
- 3 tablespoons Salt
- 1/8 cup Sugar
- 3/4 cup Chili Paste
Preparation:
1. To Make the Chili Paste: Overnight soak the dry chilies in a large stock pot with enough water to cover and then weigh down the chilies with a bowl to keep the chilies submerged. Next in the same stock pot simmer the chilies for about 25 minutes until soft and tender. Strain the chilies from the cooking liquid and reserve this liquid. In a food processor puree the chilies until smooth add just enough of the cooking liquid to form a thick red paste.
2. To Make the Spare Rib Rub: In a small mixing bowl combine the 5 spice and salt. Mix well. Using the 5 spice rub sprinkle all over the 2 racks of pork ribs on all sides. Cover and refrigerate overnight so that the rub can flavor and penetrate the meat.
3. To Make the Spare Rib Sauce: In a wok, heat the vegetable oil and sauté the onions, lemongrass, garlic, galangal, ginger, and peppers. Continue to cook until the lemongrass becomes translucent. In a large blender, combine the chili paste, sesame oil, water, and Kecap Manis. Then add the sautéed vegetables and blend the mixture until smooth.
4. To Cook the Spare Ribs:
Method 1 - Grill Over a medium low heat on the grill place the racks of spare ribs on the grill. Basting with the Straits spare rib sauce 15-20 minutes. Remember low and slow is the proper way to cook these ribs. Low heat and a long cook time. This should take about 1 - 1 1/2 hours depending on the size of your ribs. You can tell when the ribs are done when the meat is caramelized, tender and falling off the bone.
Or: Method 2- Oven:
Pre-heat your oven to 450 degrees. In a large roasting pan brown the 2 rib racks with little vegetable oil. Make sure to brown both sides. Drain off excess oil. Baste the racks with the Bali BBQ sauce on both sides. Add 2 Cups water to the bottom of the roasting pan and cover with two layers of aluminum foil. Bake for 1 hour and 45 minutes. The meat should be falling off the bone when done.
Recipe by Chris Yeo, Chef and Founder of SINO Restaurant, of the Straits Restaurant Group. Recipe reprinted with permission.
More Spareribs Recipes
2. To Make the Spare Rib Rub: In a small mixing bowl combine the 5 spice and salt. Mix well. Using the 5 spice rub sprinkle all over the 2 racks of pork ribs on all sides. Cover and refrigerate overnight so that the rub can flavor and penetrate the meat.
3. To Make the Spare Rib Sauce: In a wok, heat the vegetable oil and sauté the onions, lemongrass, garlic, galangal, ginger, and peppers. Continue to cook until the lemongrass becomes translucent. In a large blender, combine the chili paste, sesame oil, water, and Kecap Manis. Then add the sautéed vegetables and blend the mixture until smooth.
4. To Cook the Spare Ribs:
Method 1 - Grill Over a medium low heat on the grill place the racks of spare ribs on the grill. Basting with the Straits spare rib sauce 15-20 minutes. Remember low and slow is the proper way to cook these ribs. Low heat and a long cook time. This should take about 1 - 1 1/2 hours depending on the size of your ribs. You can tell when the ribs are done when the meat is caramelized, tender and falling off the bone.
Or: Method 2- Oven:
Pre-heat your oven to 450 degrees. In a large roasting pan brown the 2 rib racks with little vegetable oil. Make sure to brown both sides. Drain off excess oil. Baste the racks with the Bali BBQ sauce on both sides. Add 2 Cups water to the bottom of the roasting pan and cover with two layers of aluminum foil. Bake for 1 hour and 45 minutes. The meat should be falling off the bone when done.
Recipe by Chris Yeo, Chef and Founder of SINO Restaurant, of the Straits Restaurant Group. Recipe reprinted with permission.
More Spareribs Recipes
