ChineseMeat DishesRecipes

Slow Cooked Spare Ribs

If you’re in a hurry, forget this recipe – it takes four hours to cook. You might think that there are far too many ingredients for the sauce, but once tasted you will never make any of the quick versions again. Try this recipe – you’ll love it as the meat just literally falls off the bone and combines with the tasty sauce.

Ingredients
Serves: 8 

  • 8 meaty pork spare ribs
  • 1 tablespoon light olive oil
  • 400 ml beef stock
  • 120 ml (about 8 tbsp) tomato ketchup
  • 50 gms dark brown sugar
  • 60 ml lemon juice
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon crushed chilli flakes
  • 1 tablespoon savoury seasoning
  • 1 tablespoon dried onion
  • 1/2 teaspoon ground nutmeg
  • 1 pinch salt and black pepper to taste

Method

  1. Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to the boil, and cook for 45 minutes. Drain off the water and set the ribs aside.
  2. Heat the olive oil in a large, heavy pot over medium heat. Brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef stock, tomato ketchup, dark brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, chilli flakes, savoury seasoning, dried onion, nutmeg and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavour from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, then add the ribs back into the sauce.
  3. Coat the ribs with sauce, cover the pot, and simmer over low heat until the meat is very tender and falls off the bone, about 3 hours.

 

 

Slow Cooked Spare Ribs
 
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 meaty pork spare ribs
  • 1 tablespoon light olive oil
  • 400 ml beef stock
  • 120 ml (about 8 tbsp) tomato ketchup
  • 50 gms dark brown sugar
  • 60 ml lemon juice
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • ½ teaspoon crushed chilli flakes
  • 1 tablespoon savoury seasoning
  • 1 tablespoon dried onion
  • ½ teaspoon ground nutmeg
  • 1 pinch salt and black pepper to taste
Instructions
  1. Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to the boil, and cook for 45 minutes. Drain off the water and set the ribs aside.
  2. Heat the olive oil in a large, heavy pot over medium heat. Brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef stock, tomato ketchup, dark brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, chilli flakes, savoury seasoning, dried onion, nutmeg and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavour from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, then add the ribs back into the sauce.
  3. Coat the ribs with sauce, cover the pot, and simmer over low heat until the meat is very tender and falls off the bone, about 3 hours.

 

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