If you are looking for a pork spare rib melt in your mouth experience go no further, it’s here!
Marinated in a delicious combination of orange based marinade paired with ginger and other Asian flavours these spare ribs are just divine.
After years of living and travelling around South-East Asia, I’ve tried many MANY spare ribs; baked, slow cooked, sticky, not so sticky, tasty and not so tasty ( that happened only once ). These ribs I’m sharing today are my attempt at recreating ribs from my favourite eatery in Malaysia, Dragon Palace. I’ve lost count to the number of times I went there for lunch and the many times the ribs were ordered. Their sweet and sour taste with the smallest hint of spicy is just too addictive.
Upon my return to Australia and no longer being able to have my favourite ribs I’ve decided to make my own version of them.
I think they taste very close to the original, and I would like to think that the chef from Dragon Palace would be proud of me!
I served the ribs with smoky flavored egg fried rice.
It is essential to let the ribs marinate for at least a few hours before roasting them. The longer marination will allow all flavours marry each another and let them reach that beautiful intricacy of flavours.
It may look a little complicated making these ribs, but believe me, it is incredibly easy. All that is required to do is to place most of the ingredients into a dish, marinade, then bake and that is all.
Serve them with steamed or fried rice, Asian style coleslaw or any other salad of your choice.
It’s fun to experiment with the flavours of your marinade; add more or less of the sauces or juices, or simply add any other flavour you think will work well.
1kg pork spare ribs
5cm piece fresh ginger, sliced
3 star anise
5-6 green cardamon pods
1 orange peel ( peel orange before juicing it )
2 large orange juice
1 lime juice ( optional )
1/4 cup soy sauce
1/4 cup sweet soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato or plum sauce
1 cup water or enough water to cover the ribs
1-2 tsp Japanese sesame seeds lightly toasted
Cilantro leaves, chives or sliced scallion
Arrange pork ribs in a bottom of a baking dish ( preferably ceramic ) add sliced ginger, orange peel and spices.
In a jug or a bowl mix orange and lime juice, soy sauces, sweet chilli sauce and tomato or plum sauce reserving water for later.
Pour the mixture over pork ribs, cover and refrigerate for at least 2 hours.
Preheat oven to 175C
Pour water over the marinated ribs and give a little shake-stir to incorporate.
Cover with tin foil and cook in preheated oven for 1 hour covered with foil.
Remove foil, turn the ribs over and cook uncovered, turning over a few times and basting them with the sauce.
Cook for further 1-1.5 hours or till sauce has reduced and thickened and ribs are tender.
Serve with steamed or fried rice, sprinkled with toasted sesame seeds and sliced scallions chives or cilantro leaves.