I really like spare ribs just tossed in a mixture of yellow bean paste and oil, bake them slow (about 110C) for an hour or two, then brush them over with char sui sauce let down with a bit of rice vinegar and grill. Very simple, very sticky.
Serve with chilli-bean sauce and/or kecap manis, chopped spring onions and fresh chillis and corriander chopped into nam pla. (Bit of a mixture of cultures, but I usually cook this when I've been on the beer, so it's a bit of a game of "Grab A Bottle" when it comes to dressings
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A trick I picked up in China is to blanch the ribs a few at a time in boiling water for no more than ten minutes, them dry and marinade them before slapping them on the coals. The outside gets a crust on it more quickly, there is less moisture in the surface of the meat to drip on the grill and they cook quicker with a moister inside. It does work, but isn't strictly necessary unless you want to turn out your ribs in a miraculously short time, and dazzle your guests (as I often do
) It works even better for crispy chicken wings (or, as they are called 'round hear, Dodo's Nipples.)
Posted: Sat Jul 29, 2006 6:16 am