Baked Pork Spare Ribs
Last night I was planning to cook Pork Ribs Sinigang as I felt it would be wonderful to have a hot broth for a cold night but my daughter wasn’t in the mood for it since she had bitten the inside of her mouth and there was a tiny sore spot inside that she feels would get worse if she eats anything sour (I couldn’t convince her otherwise). I had to ditch that plan and come up with something else that would use my pork ribs. Here’s what we had then in lieu of the sinigang, and there were no regrets at all.
What you need:
about 1.5 kilos pork spare ribs
1 medium sized onion, quartered
2 tablespoons light soy sauce
about 12 pieces peppercorns
2 teaspoon salt
4 tablespoons oil
2 tablespoons sugar
2 tablespoons dark soy sauce
For the (dipping) sauce:
4 tablespoons brown sugar
1 1/2 teaspoons salt
3 tablespoons dark soy sauce
1 small onion, minced
about 1 teaspoon fresh ginger, minced or sliced
What you need to do:
Place the ribs in a saucepan with onion, light soy sauce, peppercorns and salt. Add enough water to cover the ribs and boil for 45 minutes. Drain well.
Preheat your oven to 190 deg C.
In a small bowl, stire together the oil, sugar and dark soy sauce.
Brush each of your ribs with the oil mixture and lay them in a single layer on a lightly oiled pan or pyrex dish. Bake until tender, brushing more of the liquid on it during cooking. Make sure you check that they don’t burn. It probably took me around 15 – 20 minutes.
To prepare the sauce, mix all the ingredients in a small saucepan, adding enough water to make a thin sauce. Cook for about 5 minutes. Serve this sauce in a separate bowl, or like I did, pour some over the ribs before serving.
Serve with greens and/or rice. Enjoy!