When making bacon, I buy a Otway Ranges free-range pork belly. I comes with the ribs attached. If you were making bacon and air-drying it, the ribs protect the underlying meat.
But we have the modern-day convenience of putting our bacon in the fridge or freezer, hence the ribs are spare – so to speak.
So, here’s a delicious finger-licking, lip-smacking way to cook your ribs and get an extra meal out of your piece of pig. I got the original recipe from the Family Circle Chinese & Asian cook book, but have omitted Sambal Oelek and used home grown chili’s instead. My husband will vouch that these are the best spare-ribs he has ever had. The meat falls off the bone and melts in your mouth. It doesn’t get much better than that.
- I make the recipe for the ribs that I get off one side of the pork belly. Approx 700g pork spare ribs
- 1 tablespoon peanut oil
- 4 cloves chopped garlic
- 1 -2 fresh chilli’s chopped
- 2 cups water
- 2 teaspoons hoisin sauce
- 3 teaspoons castor sugar
- 1 tablespoon dark soy sauce
- 1/4 cup dry sherry
What you will need
What to do
- Place the pork into a pan of boiling water and boil for 5 mins
- Discard the water and set pork aside
- Cut the pork into separate ribs
- Place all of the ingredients above into a saucepan with the ribs
- Bring to the boil, and then reduce to a simmer for 45 mins
- When finished, reserve the liquid
- Heat up a wok, and add the pork pieces to brown them
- Add one cup of the liquid to the ribs and reduce it to a glaze (2-3 mins)