Introduction: Non-marinated Homemade Ribs (No Slow-cooker Needed!!!)
For those people who loves ribs but hate to wait for
hours for slow-cookers to cook the ribs all the way through, I’ve got a way for you! Just few simple steps, a delicious plate of ribs will be presented in the dinner table.
CAUTION: this way of cooking contains soy sauce, garlic, onion, ginger and sesame oil, if you are allergic to these two ingredients, do not use this method of cooking!
Step 1: Materials and Ingredients
- A 12-in pan
- A pot that deep enough put all the ribs in
· Two knives: one for cutting ribs and the other is for cutting cloves of garlic and ginger.
· Full rack of ribs
· 2 cloves of garlic
· 2 table spoon of fresh ginger
· 2 table spoon of soy sauce
· 2 table spoon of cooking wine
· 1 table spoon of sugar
· 1 piece of green onion (scallion)
· 1 table spoon of red pepper flasks
· Half table spoon of sesame oil
· 2 table spoon of olive oil and some water.
Step 2: Cutting Process
Cut the full rack of ribs into pieces, each cut should
follow along the edge of bones like the picture below shows.
Tip: However, if you cut it through the rib, the bone marrow would add a flavor into the dish, which is a preferred way of cutting in Asian style of cooking.
Step 3: Rinse and Clean
Bring a full pot of water to boil, rinse raw ribs in it. This step would get rid of the small bone pieces that might attach to the meat during the cutting process, also take out some of the extra fat on the meat.
Step 4: Sugar Glaze
Bring the 12-in pan on high heat and put in the two table spoon of olive oil. When you can smell the olive flavor, it means the oil is hot. Sizzling oil sound is also an indication of oil in high temperature. At that time, apply 1 table spoon of sugar. Stir the sugar so it is spread out evenly on the pan.
Step 5: Brown the Ribs
Put in the ribs prepared from step 1. Meanwhile, add the 2 cloves of garlic and two table spoon of ginger. Turn each rib pieces to different sides so the sugar is evenly attached on every part of ribs.
Tip: The ribs should be evenly spread out on the pan but you can stuff as many ribs as you can in the pan. The heated sugar should add a brown glaze on the surface of ribs.
Step 6: Apply Flavor
Add 2 table spoon of soy sauce, 2 table spoon of cooking wine and sprinkle the red pepper flasks. Dry nutty/oxidized wines are the best choice for this cooking method (Holland White Cooking Wine is a good example). Applying water to the pan until the level of liquid reaches the top of the ribs as the picture below shows. Use a tong or a spatula to stir the pan so the flavor is evenly spread out.
Tip: you can adjust how much flasks you want depends on how spicy you want the dish to be, the use of red pepper flasks is up to user preference. In addition, you can also pick up a sip for taste, if the liquid on the pan have a salty taste with a bit of sweetness on the back of your throat, which means you did a great job on the flavor!!
Step 7: Orienting Sides
Turn down the heat to medium and put the lit on top.
Turn each piece to different sides at each span of ten minutes so each side can absorb the flavor equally. In a total of forty minutes, you should be ready for this delicious dish!
Step 8: Decoration
Cut green onion (scallions) into small circular pieces
and put them on the side. Evenly spread the sesame oil on top of each rib pieces to add an attracting smell. Use tongs to pick up the rib pieces onto the plates. Then put the circular scallion pieces on top of each rib pieces.
Tip: If you have sesame seeds, you can sprinkle them on top as decorations.
VOILA! YOUR DISH IS DONE!
The end product should look something like this
(P.S sorry I forgot to take pictures of my ribs before I consume them. Picture on the intro is from dianping.com at url below:
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