Chilli Salt Pepper Ribs Food

SALT AND PEPPER RIBS

Steps:

• Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
• Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
• Just before cooking, crack an egg and mix with the ribs.
• Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
• Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
• Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
• Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.

CHILLI, SALT & PEPPER RIBS

Steps:

• Wash 1kg of ribs and place in a pan with star anise and bay leaves.
• Add water until it covers the top of the meat. Cook on medium heat for 1 hour or more until the ribs are soft. Once cooked, drain and set aside.
• Slice onion into strips, chop chillis and spring onions, set aside for later.
• Finely chop 2 cloves of garlic and cook in a small pan with 1tsp of oil. Keep the heat low as you want to avoid burning the garlic. Cook for 5-10 minutes until garlic is golden and crispy. Place on a paper towel and set aside.
• In a large bowl add flour, cornflour, salt and pepper. Add water until it forms a thin consistency. Add the cooked and ribs and coat evenly in the batter.
• Heat up 500ml of oil in a pan or wok. Fry the ribs until golden brown. Set aside to drain on a paper towel.
• When the ribs are all fried. Heat up 3 tbsp of oil in a pan. Fry the onions, chillis and spring onions for 5 minutes or until the onions are slightly translucent.
• Add in the ribs and stir well, coat the ribs with the onions, chillis and green onions. Drizzle sesame oil and cook for further 2 minutes.
• Sprinkle with crispy garlic, salt and pepper. Mix well and transfer to a plate. Enjoy!

BEEF RIB CHILI

Steps:

• Preheat oven to 425 degrees F.
• Season the ribs with salt, pepper, and 1/4 cup of Chili Powder. Place the ribs on a baking sheet and roast for 25 minutes. Turn the ribs over and continue to roast for another 20 minutes.
• Heat a large 12-quart pot over medium heat. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring mixture to a boil and add oven roasted ribs. Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone.
• Remove pot from the heat and pull meat away from the bones, discarding the bones. Add cooked black beans and heat through. Adjust seasoning with salt and black pepper.
• To serve, garnish with the cilantro and parsley. Serve with Cornbread.
• Remove the stems from the dried chiles. Roughly chop dried chiles. In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor. Grind together until it resembles a rough powder. This will take several minutes.
• Chili Powder can be stored for up to 2 months.
• Place black beans in a large pot and cover with twice as much cold water. Cook over medium-high heat for 1 hour or until beans are soft. Strain and set aside.
• Preheat oven to 400 degrees F.
• Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.
• Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, beat together the buttermilk, butter, and egg. Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed. Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**). Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.

MEXICAN-STYLE CHILLI RIBS

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).