Tender Spareribs With Crackling

Tender Spareribs With Crackling

Posted 2017-07-04 by Naomi follow
Crispy crackling, melt in your mouth meat and a delicious Thai sauce make these spareribs a hit. I used free range pork, marinated overnight for the best flavour.

They are baked in a moderate oven to make the meat tender and then finished in a hot oven to make the crackling. Bake more than you need as they vanish as soon as they hit the table. Serve with rice, sauce and napkins.
[Image1 Melt your mouth spareribs with crispy crackling]
Preparation Time: 5 minutes (plus 8 hours marinating time)
Cooking Time: 30 minutes
Serves: 4

1 kg pork spareribs, cut into 5 cm pieces see Tips
1 tbsp cornflour (optional)
Salt and pepper

For the marinade
8 cloves garlic, crushed (exclude for low FODMAP)
1/2 cup tamari sauce (gluten free or soy sauce)
1/4 cup fish sauce
1 tsp five spice mix
1 tbsp sesame oil
1/2 cup raw or palm sugar
2 tbsp rice wine vinegar
1/8 tsp pepper
1/3 cup coriander leaves and roots, finely cut

Cooked jasmine rice, to serve

  • Put the marinade ingredients in a dish and stir until the sugar has dissolved.
  • Add the spareribs and stir to evenly coat in marinade. Cover and refrigerate for 8 hours or overnight, stirring once or twice.
  • [Image2 I marinate in a deep dish with a lid to evenly coat the spareribs]
  • Preheat the oven to 180 degrees. Place the spareribs on a wire rack over a baking dish lined with baking paper.
  • Bake for 20 minutes.
  • [Image3 The spareribs are baked on a wire rack above a lined baking dish]
  • Transfer the marinade to a saucepan and bring to a boil for 10 minutes, or until reduced by half. Whisk cornflour into the sauce and stir continuously for 2 minutes if you would like a thick sauce, or serve as is for a thin dipping sauce. I added cornflour. Season with salt and pepper to taste.
  • [Image4 The marinade can be reduced into a delicious sauce]
  • Take the spareribs out of the oven, place them standing skin facing up, balancing against one another if necessary, and return to the oven for 10 minutes at 220 degrees.
  • Serve the spareribs with sauce and rice. Enjoy!

  • Tips
  • Spareribs are sold as small or large US style cuts. I used the small ones for this dish.
  • Double or triple the mixture and freeze any leftovers in ziplock bags with the sauce.
  • [Image5 Increasing the temperature results in crispy crackling]
    For more of my recipes visit [Link http://recipeyum.com.au/cookbook/108127/ Naomi's recipes]


    228781 - 2023-07-17 10:45:10


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