Ribs Cantonese
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Näissä sweet and spicy ribs combine Chinese food flavours at their best. Ribs should be cooked before roasting in the oven or on the grill to make them soft and tender.
Ingredients for four
1 kg baby pork ribs
Milk stock
1 dl soy 1 litre water; 1/2 dl white wine vinegar 1 garlic 1 pinch of ginger 1 tbsp spice 1-5 chillies 1 dl cane sugar
Bring the bouillon to the boil in a generous saucepan. Remove the hat from the garlic. Do not peel the ginger, but slice into a few pieces. Bring everything to a boil.
Cut the ribs into 3-5 bone chunks. They’re easier to cook. When the broth comes to a boil, place the ribs in the broth. Try to get everything under the surface, adding more water if needed. Simmer for half an hour – scrape off the foam with a whisk. You can make up to a tämä even with the previous päivä. Leave the ribs to marinate in a cool place over night (not obligatory).
Simmer the broth. Cut the ribs into individual bones and place them evenly on the bottom of the baking tray. Pour a couple of tablespoons of the broth over the pan and start roasting in the oven at 150 degrees for a couple of hours. Bake the ribbsejä välillä.
Before the end of the cooking time, make a pile of ribbon jelly so that you have a couple of tablespoons of jelly and it is syrupy. When the ribs start to come off the bone, take the pan out of the oven and pour the boiling stock into the heap. Serve, they will taste delicious even after a long time!
