Tuesday, August 21, 2012

Sticky Baked Pork Ribs (Juicy and Succulent)

Sticky Baked Pork Ribs01

These oven baked pork ribs perfectly go with steamed rice. The taste of these ribs explodes in your mouth and awakes every taste bud of yours. Every time I make this dish, I find myself have to lick every bit of the ribs since I don’t want to lose any of the delicious sauce on the ribs. To make moist and succulent ribs is quite challenging. There won’t be any fat or too much meat on bones, as a result it can be dried up very easily along the way of baking. Fortunately, there’s an easy work around for making wonderfully tasty and succulent baked American ribs to entertain your family.

Sticky Baked Pork Ribs (Printable recipe)
By Christine's Recipes
Prep time: 10 mins(plus marinating time)
Cook time: 40 mins
Yield: 2 to 3 serves

Ingredient:
  • 400 gm American pork rib
Marinade:
  • 2 Tbsp Char Siu sauce ( Chinese barbeque sauce)
  • 1 tsp ground bean sauce
  • 2 tsp freshly grated ginger sauce
  • 3 tsp light soy sauce
  • 1 tsp Shaoxing wine
  • 2 to 3 Tbsp water
Method:
  1. Rinse pork ribs and wipe dry. Mix with marinade well. Store in fridge with cover, at least 2 hours.
  2. Preheat oven to 180C / 356F. Remove pork ribs from fridge and rest in room temperature for about 20 minutes.
  3. Transfer pork ribs into a ceramic baking tray. Top side faces down. Put all the marinade on top of the ribs. Cover with foil and bake in the preheated oven, for about 20 minutes. Remove the foil. Turn the other side of ribs over. Spoon the sauce over the top. Continue to bake for another 15 minutes, or until the sauce reduces by half. Brush honey on top. Bake for another 5 minutes. Remove the ribs from oven. Let the pork ribs rest for 5 minutes. Cut the ribs and serve immediately.

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Notes:
  • As American ribs don’t have any fat or much moist, they could be turned really dry easily. Here’s a trick to help produce moist and succulent baked ribs. Simply mix in some water into the marinade and let the ribs absorb more moist before cooking.
  • The material of baking utensils used is very crucial as well. Use ceramic or oven-friendly glass baking dish. The sauce inside won’t dry up too quickly. If using metal baking tray, keep an eye on the ribs towards the end because you don’t want to lose or burn the delicious sauce.

18 comments :

  1. Yum! Definitely have to use your fingers to eat this as it is finger-licking good!

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  2. the pork ribs looks delicious, wish I can have some now.

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  3. Thanks for the tip on adding water to the marinade! I always worry about the rubs turning dry. Great recipe, thanks for sharing.

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  4. Yummy!... I can have something for dinner tonight. Thanks.

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  5. they look finger-licking good!

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  6. I might not be good at licking every bit of ribs, but this looks so good that I'll try my best.

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  7. yum! I'm always on the lookout for quick and easy ribs recipes! Definitely going to try this one day...thanks for sharing!

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  8. Mmmm....finger licking good! Love the simple ingredients,

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  9. I will eat and lick them on its own! :p No rice required.

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  10. This dish sounds amazing! Wish I could dig in , right away!

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  11. Hi Christine is it freshly grated ginger or ginger sauce/juice?

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  12. What is the substitute for ground bean sauce if i dont have any?

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    Replies
    1. Both of the taste and smell of ground bean sauce are quite unique. Sorry, can't find any substitute.

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  13. So hard to find American ribs at all the Asian grocer places (ie springvale/richmond) where do you get yours Christine?

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    Replies
    1. You might try to get spare ribs from supermarkets. It'll work.

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