I love pork ribs, especially when they are fried or roasted. One of my favourite style of pork ribs would be Champagne Pork Ribs, a well-known chinese-styled pork ribs with a hint of cooking wine used in the marinating process. I googled around the net for a recipe for champagne pork ribs but could not find one which would satisfy me. In the end, I decided to create my own marinate with absolutely no reference to champagne pork ribs.
I chose baby back ribs for this recipe due to the tenderness of the meat around the ribs. According to Wiki, “Baby back ribs, sometimes called loin ribs or simply back ribs, are taken from the top of the rib cage between the spine and the spareribs, below the loin muscle. They have meat between the bones and are shorter but meatier than spareribs. The rack is shorter at one end, due to the natural tapering of a pig’s rib cage.” You will see the whitish soft bone part on one end of the rib.
I gave the ribs a good 6 hours of marinating with a mix of sauces and it turned out well after frying. You can also roast the ribs if you have an oven by basting it regularly with the marinate. It turned out great, and definitely tasty and my two kids thoroughly enjoyed themselves. Give this recipe a try as it is simple and fuss free.
This is my recipe for Tasty Baby Back Ribs
- 300 grammes baby back ribs
- 2 tablespoons of corn flour
- 300 ml Oil for frying
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chinese cooking wine
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon salt
- liberal dashes of white pepper powder
- 1 teaspoon of corn flour
Marinade baby back ribs for at least 6 hours.
Heat oil in wok. Whilst oil is heating up, pour the 2 tablespoons of corn flour over the baby back ribs and coat evenly.
Fry baby back ribs in medium heat until thoroughly cooked inside (the meat will turn pale white).
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