Wednesday, May 13, 2009

BROILED SPARERIBS


This one inadvertently slipped out before prime time, and an eagle-eyed We Teck, who has an eye for figures (not the curvaceous type),spotted it. What can I say? Well, a few of you got a glimpse into Kong-Kay's work in progress, and wonder what the heck it's all about! Have been sloppy of late, from lack of proof-reading to push the "publish" button with the wrong date without realizing it.

As for the spareribs, have your butcher chopped them up to about 3" length each. Cut off the curved chunky end-bits and use them for soup stock.

INGREDIENTS

1Kg. Pork Ribs

See Rest Of Ingredients Below



METHOD
Add 1 Tbsp. Tau-Cheo, 2 Tbsp. Sugar, 2 Medium-Size Chili...

... ¼ Cup Ketchup With 2 Tbsp. Water, 1 Clove Garlic, 2 Tbsp. Lea & Perrins Sauce...

... 1 Tsp. Black Pepper, 1 Small Onion and 1 Tbsp. Oil...


... liquidize all the ingredients. Taste it; further adjust sugar or salt to get the desired taste.

Put the spareribs into a plastic bag. Then pour the marinade into the bag and tie up the bag. Leave the ribs to marinate over night in the fridge.


Pre-heat the oven at 175°C (350°F). Line the tray with foil, and lay out the ribs, with the meat side up. Reserve the marinade.

Put the tray into the oven for 20 minutes...

... then turn them over, bask the ribs with the reserved marinade...

... put the ribs back into the oven for another 15 minutes. The ribs are done... almost.

Remove the tray, turn the ribs over again, with the meat side up. Drizzle the ribs with honey.

Turn the heat to high on broil (full blast from the top)...

... keep the eyes on the ribs, as this takes only a couple of minutes for the honey to caramelize, and have the meat charred slightly.



7 comments:

We Teck said...

tailou boss is that fish...?

Kong-Kay said...

it was fishy then, we teck... but now i've turned it into pork! thanks for the heads up. senility gettin' the best of me!

Anonymous said...

Great recipe! Simple but delicious,will give it a try! Hope more good ones coming soon!

babe_kl said...

Hmmm look so juicy and easy. Must keep then this recipe!

BTW, we enjoyed ourselves last night. Looking forward to grubs from down under!

Kong-Kay said...

it sure was nice meeting babe and ken. you'll have to come over for me to return the type of hospitality you dish out. nice tour of glutton street!
i don't know what's lined up for me, i'll take them as they come.

albusperi said...

This looks awesome, Kong Kay. I'm sure it tastes great too. Will give the recipe a try one of these days.

Kong-Kay said...

it's one of those impromptu thing, done at the spur of the moment. it worked out great, and tasted great! a pinch of baking powder and bicarbonate soda would do a good job of tenderizing the meat.

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