Honey Baked Ham and Mozarella Cheese StarterApril 14, 2008
AnchoiadeMay 6, 2008
Ran out of ideas of what to cook the other day. Yes, I too have those days when I try my hardest to WILL food into existence just by a blink of an eye. Had some pork ribs in my trusted freezer but no recipes found in my head.
Decided to take a chance. Thankfully it turned out pretty good and I might just whip it up again sometime.
600 – 700 gm pork ribs (3″ length)
2Â Tbsp dark soy sauce
4 Tbsp light soya sauce
5 cloves of garlic
a generous drizzle of olive oil
1 small cinnamon stick (lightly crushed)
2 large star anise
60 gm rock sugar (crushed)
200 – 250 ml filtered hot water
4 peeled hard boiled eggs
- Marinade pork ribs in half the soy sauces for a few hours in the fridge.
- Heat up a non-stick saucepan and drizzle in olive oil.
- Fry garlic cloves for 1 minute. Add spices and fry another minute.
- Put in the ribs and stir till the ribs are slightly brown, lower heat, then add in the remaining soya sauces, rock sugar and water. Stir until sugar dissolved, simmer for 20 minutes on low heat uncovered and stirring from time to time. Â This is to let some liquid evaporate thus creating a thicker gravy.
- Cover with a lid and simmer for another 40 – 50Â minutes. Checking frequently to avoid gravy from totally drying up and burning the contents. If gravy is rapidly drying up, add a little more hot water and stir.
- When almost ready, put in eggs and stir until well coated with gravy.
- Ribs are ready when thoroughly cooked through, meat is tender, ribs well coated with thick gravy.