SINGAPOREAN TENDER PORK SPARE RIBS
This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
Provided by ZEPHYLOQUY
Categories World Cuisine Recipes Asian Chinese
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
- Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
- Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g
SINGAPORE SPARE RIBS
This is out of my Asian cookbook...enjoy! Cooking time doesn't include marinating time...based on KateL's review I posted a photo of my 3 pounds of ribs in my lasagne pan...I also took the pan out of the oven to turn the ribs keeping the oven temperature steady...I did change the cooking time to include another 10 minutes...that's how long it took mine to get nice and caramelized...hope this helps...
Provided by teresas
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well.
- Add the pork spare ribs and stir until the ribs are totally coated in the marinade.
- Cover and refrigerate overnight or for at least 4 hours so they absorb the flavors of the marinade.
- Preheat the oven to 350°F.
- Place the ribs and marinade into an oiled baking dish (line the baking dish with thick foil to make washing up easier) and cook for 50-60 minutes, turning and basting with pan juices every 15 minutes.
- If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking.
- Scatter the chopped green onions over the spare ribs and serve with wedges of lemon and steamed rice.
SINGAPOREAN TENDER PORK SPARE RIBS
This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
Provided by ZEPHYLOQUY
Categories Chinese Recipes
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
- Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
- Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g
SINGAPOREAN TENDER PORK SPARE RIBS
This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
Provided by ZEPHYLOQUY
Categories Chinese Recipes
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
- Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
- Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g
SINGAPORE COFFEE RIBS RECIPE BY TASTY
Coffee for the main course? Don't mind if we do. Check out this epic recipe for Singapore Coffee Ribs.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
- Set aside and let it marinade in the fridge for 30-60 minutes.
- Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
- Combine all the sauce ingredients in a frying pan and bring to a simmer.
- Reduce until the sauce thickens and thinly coats the back of a spoon.
- Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
- Remove the dried chillies and cinnamon stick before serving.
- Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 4 grams, Protein 21 grams, Sugar 21 grams
SINGAPOREAN TENDER PORK SPARE RIBS
This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
Provided by ZEPHYLOQUY
Categories Chinese Recipes
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
- Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
- Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g
SINGAPOREAN TENDER PORK SPARE RIBS
This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
Provided by ZEPHYLOQUY
Categories Chinese Recipes
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
- Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
- Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g
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