My other half has just said 'yum', which for him, is quite an emotional outburst. These have just gone into our top 10 of recipes cooked so far in this challenge - but a word of warning....you MUST cook them my way, not Nigel's!!! Nigel puts the delicious marinade/coating of oyster sauce (hoisin in my case), honey, chilli and garlic onto the raw ribs and then bakes them. As any of my Chinese readers will attest, this is anathema! My lovely friend, Gi, who makes the world's most delicious ribs, insists that you simmer them in water first for an hour. This renders some of the fat and tenderises the meat. It then soaks up the marinade much more readily, and cooks in the oven to a succulent tenderness. But, apart from that, top recipe Nigel, with sweet, lightly spiced flavours enhancing the meat to perfection. We served ours with a stir-fry of bitter kale and sweet red peppers, which were a lovely counterpoint to the pork. If you cook this recipe - and I strongly recommend that you do - you might think that 1.5 kilos of ribs is waaaay too much for two. Let me tell you, it isn't, and you will find yourself greedily wondering why you didn't double the recipe as you sink your teeth into your twelfth piece.
Saturday, 3 October 2009
Pork Ribs with Honey and Anise [#161]
My other half has just said 'yum', which for him, is quite an emotional outburst. These have just gone into our top 10 of recipes cooked so far in this challenge - but a word of warning....you MUST cook them my way, not Nigel's!!! Nigel puts the delicious marinade/coating of oyster sauce (hoisin in my case), honey, chilli and garlic onto the raw ribs and then bakes them. As any of my Chinese readers will attest, this is anathema! My lovely friend, Gi, who makes the world's most delicious ribs, insists that you simmer them in water first for an hour. This renders some of the fat and tenderises the meat. It then soaks up the marinade much more readily, and cooks in the oven to a succulent tenderness. But, apart from that, top recipe Nigel, with sweet, lightly spiced flavours enhancing the meat to perfection. We served ours with a stir-fry of bitter kale and sweet red peppers, which were a lovely counterpoint to the pork. If you cook this recipe - and I strongly recommend that you do - you might think that 1.5 kilos of ribs is waaaay too much for two. Let me tell you, it isn't, and you will find yourself greedily wondering why you didn't double the recipe as you sink your teeth into your twelfth piece.
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