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Chinese Spare Ribs

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  Dark brown sugar 5 Ounce (140 Gram)
  Molasses 2 Fluid Ounce (50 Milliliter)
  Tomato ketchup 3 1⁄2 Fluid Ounce (100 Milliliter)
  Cayenne 1 Pinch
  Black bean sauce 2 Fluid Ounce (50 Milliliter)
  Garlic 4 Clove (20 gm), crushed
  Brown sauce 1 Tablespoon
  Baby back ribs 4 Pound (1.8 Kilogram)
  Vegetable oil/Groundnut oil 2 Cup (32 tbs) (For Frying)
  Red cabbage 1⁄2 , finely shredded
  Carrots 2 , grated
  Red onions 2 , finely sliced
  Red chili 1 , finely sliced
  Mayonnaise 6 Fluid Ounce (175 Milliliter)
  Lime juice 1 Teaspoon
  Light soy sauce 1 Tablespoon
  Onions spring 6 , finely sliced
  Chili sauce 1 Tablespoon

1) In a bowl, whisk the soy, sugar, molasses, ketchup, cayenne, black bean sauce, garlic and brown sauce. Put in the ribs and give a toss to coat the ribs with marinade. Cover and marinate overnight or for at least 2 hours.
2) To make the coleslaw, take a wide bowl. Add in the red cabbage, finely shredded carrots,onions, red chilli, mayonnaise, lime juice and soy sauce. Mix them well and chill till needed.
3) Take a large frying pan or 2 large frying pans and heat a little oil. Place the ribs in a single layer in batches and cook for about 20 to 25 minutes. Constantly, keep turning the ribs from side to side. Baste the ribs well in the marinade until they are cooked well and become sticky. Cook over medium heat so that the marinade does not evaporate before the ribs cook

4) Server by keeping ribs onto individual plates, along with a spoonful of coleslaw, finely sliced spring onions and hot chilli sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Cook Time: 
60 Minutes

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