This was one of the dishes that I prepared during the recent Chinese New Year holidays. These spare ribs were made with a marinade, cooked in a wok and finally grilled to add a bit of 'crunch', easy and fuss-free. Drizzle on the sauce and they're ready to be served. Meaty and tender, best eaten with your fingers!
Recipe for Spare Ribs with Red Fermented Beancurd Paste ~ 南乳排骨
- Ingredients
- 700 gm spare ribs, cut to 3 inch lengths
- 10 gm ginger, pressed
- 8 pips of garlic, pressed
- 3 pcs of Beancurd paste (Nam Yue)
- Sugar
- Cornflour mixture + sesame oil + Shiaoxing wine for the sauce
- Marinate the pork ribs with the ginger, garlic, nam yue and sugar, preferably overnight.
- Put the ribs in a wok, add water to just cover the ribs, cook on medium heat, cover, simmer on low heat till ribs are tender and sauce reduced.
- Fine tune to taste.
- Take out the ribs, grill for 2 to 3 mins on each side.
- Arrange the ribs on a plate.
- Thicken the sauce in the pan with cornflour mixture, turn off heat, add the sesame oil and wine.
- Pour the sauce over the ribs.
- Serve with some salad on the side.
I like the idea of using preserved beancurd to marinate the spareribs. They must be very delicious and packed with flavours, Cheah.
ReplyDeleteYes, very flavourful more so if they've been marinated overnight.
DeleteHi Cheah , love ribs and these has a different spin and looks so deliciously good . Thanks for sharing :)
ReplyDeleteYou're most welcome, Nee!
DeleteHi Cheah! Thanks for sharing a version of nam yu pai kuat that does not need frying, looks delish!
ReplyDeleteYou're most welcome. I hardly deep fry my food, firstly it's not so healthy and secondly I don't have to clean up a greasy kitchen!
DeleteThanks for sharing. I usually deep-fry the ribs using this marinade but grilling makes it less messy and oily.
ReplyDeleteIrene
Hi Irene. Thanks for dropping by. Yes, I've seen some recipes with this marinade but the ribs are deep-fried. I prefer to cook them till tender first, then grill them for a slight 'singe'. Works the same to me. Most important, my kitchen is not greasy :)
DeleteHi Soke Hah, I'm a 'fan' of yours for non-deep fried food yet tasted not least better than deep fried. I always love your idea of braising then grilling the meat. Very flavourful and no greasy kitchen. These pork ribs looks like Wuxi Pao Kuat... TQ.
ReplyDeleteCheah, I love this dish very much, so does my family :) So good to go with extra rice.
ReplyDeleteHi Cheah, this is indeed a perfect way of non-deep fried preserved beancurd paste spareribs. When eating out, I like to order nam yue pa kuat as I don't like to cook this at home - reason, too greasy! Thanks for sharing, Cheah. Cheers :)
ReplyDeleteThis dish sounds absolutely delicious! I love the look of it!
ReplyDeleteThank you, Jeannie!
DeleteThis looks delicious. The pork ribs looks tender and yummy! I think i could eat this without any rice!
ReplyDeleteYes, you can enjoy it on its own!
DeleteCheah , those spare ribs look mouthwatering ! I love that it's not deep-fried :D
ReplyDeleteDeep frying is certainly not for me.... oily and messy!
DeleteYour spare ribs look really scrumptious. lol. Honestly, I can't remember when is the last time I had pork ! :o)
ReplyDeleteKristy
Yum..yum! Will definitely try this simple yet delicious dish. Thanks for sharing, dear friend!
ReplyDelete