Pork Ribs In Oyster Sauce Food

REALLY STICKY RIBS

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
• Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
• Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

CHINESE BBQ RIBS WITH HOISIN SAUCE

Steps:

• Pre-soak the ribs with clean water for 30 minutes. During the process, the clean water turns slightly pink or red. Change the water once after the first 10 minutes. Then drain completely.
• Whisk all of the marinating sauce in a bowl. Pour the marinating sauce to the ribs. Set aside for at least 4 hours or overnight in fridge.
• Get a lined baking sheet, place only the ribs in. Wrap the ribs with foil paper. Pre-heat oven to 180 degree C.
• Place the baking sheet in the middle rack and roast for 40 minutes (depending how soft you want the ribs to be). Take the upper foil off and then brush the honey water. Rise the oven temperature to 200 degree C. Continue roasting for around 10 minutes until well colored.

CHINESE BBQ RIBS

Steps:

• (Optional) Remove the membrane from the back of the ribs by loosening one end with a knife, and then tearing it away.
• Prepare a large piece of foil (at least 2" / 5 cm bigger than the ribs on all sides) to layer over a baking sheet. Place the ribs back side up onto the foil.
• Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C).
• Combine the sauce ingredients in a medium-sized bowl. Mix well.
• Once the oven is heated, brush a thin layer of sauce all over the ribs.
• Place another piece of foil over the top. Crimp the bottom foil over the top foil and fold a few times to create a sealed parcel.
• Place the ribs in the oven and bake for 2 to 3 hours depending on their size (*Footnote 2). Once done, you can use a thermometer or a fork to poke through the foil to test the doneness. The meat should feel very tender or read at least 160°F/71°C.
• While cooking, prepare a baking tray lined with foil (or parchment paper) and a rack on top.
• Remove the ribs from the oven and turn the heat up to 450°F (230°C).
• Carefully open the parcel and move the ribs to the prepared baking tray. You might need to use 2 spatulas to help with this step because the ribs are extremely tender and might fall apart.
• Generously brush the top and back of the ribs with the sauce, leaving a few tablespoons for after cooking.
• Return the ribs to the oven and bake until beginning to char, 10 to 15 minutes. Check on the ribs every 5 minutes to prevent them from burning.
• Remove the ribs from the oven and brush with a thin layer of sauce. Let cool for 10 minutes then slice the ribs and serve hot with the remaining sauce.

PORK RIBS IN OYSTER SAUCE

Steps:

• Mix the lemon juice, seasoned salt and oyster sauce together in a medium sized mixing bowl.
• Pour over ribs, add fresh gound pepper to taste.
• Marinate the ribs in the oyster sauce mixture for 5 hours or overnight.
• Grill ribs under the broiler of your oven or on the barbecue until ribs are cooked throughout.
• If doing on the barbecue turn frequently and barbecue on low to prevent burning.

PORK IN OYSTER SAUCE WITH OYSTER MUSHROOMS ON A BED OF BABY SPIN

Steps:

• Press each round of pork with your fingers, a meat mallet, or the flat of a knife until half the thickness, then slice into thin pieces. Place in a bowl and toss with 1/2tbsp light soy, the oyster sauce, sugar, salt and pepper, then place to one side.
• Heat your wok until smoking before adding 1 tbsp groundnut oil, then the garlic and chopped chilli. Stir fry for a few seconds, then add the spinach and toss until warmed through. Pile onto a warm serving plate.
• Bring the wok back to temperature and add another 1 tbsp groundnut oil, then stir-fry the pork for 2-3 minutes, or until cooked as you like.
• Pour in the sherry and sprinkle over the chilli flakes. Pile onto the spinach leaves.
• Bring the wok back to temperature and add the remaining 1tbsp groundnut oil. Add the mushrooms and stir-fry for one minute.
• Add a splash of water to steam the mushrooms for another minute or so, then season to taste with balsamic and light soy sauce. Spoon onto pork and serve.

MASTER SAUCE RIBS

Steps:

• In a bowl, mix together the master sauce ingredients until well combined. Marinate ribs in half of the Master Sauce.
• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings and combine with remaining master sauce. Place ribs in a large roasting pan.
• Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with master sauce.