Glazed Pork Ribs with Eggplant
Sticky, delicious goodness that must be eaten with your fingers. Team with a side of steamed rice, if you like. For the best result, braise the ribs the day before and leave in the braising liquid in the fridge overnight.
Ingredients 21
Braised Ribs
2 l water
375 ml soy sauce
375 ml Shaoxing rice wine
3 garlic cloves, crushed
1 1⁄2 cm pieces fresh ginger, finely sliced
3 spring onions (scallions), white parts only, finely chopped
80 g rock sugar
1 stick cassia bark
2 star anise
2 kg baby back pork ribs, cut into racks
Pork Sauce
1 tbsp vegetable oil
5 mm pieces fresh ginger, finely chopped
1 garlic clove, finely chopped
75 ml black rice vinegar
75 ml light soy sauce
10 ml dark soy sauce
75 g caster sugar (superfine sugar)
20 ml sesame oil
60 ml chicken stock
To Serve
4 japanese eggplant, long thin, halved lengthways, cut into 4 cm pieces
2 tbsp grapeseed oil
7 g coriander leaves (cilantro leaves), roughly chopped
steamed white rice, optional
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Method 6
To Make The Braised Ribs
Put all the ingredients except the (the , , , crushed , sliced , chopped , , , and ) in a large stainless steel saucepan. Bring to a simmer over a medium heat, then reduce heat to low and cook gently for 15 minutes.
Add the and simmer for about 1½ hours, or until fork tender but not falling off the bone. Leave the ribs to cool in the braising liquid then transfer to the fridge until ready to use.
To Make The Pork Sauce
Heat the in a wok or frying pan over high heat. Fry the and until fragrant, then reduce the heat to medium and add the , , , , , and . Simmer for 2 minutes, then set aside.
To Serve
Preheat the oven to 190°C (375°F). Remove the ribs from the braising liquid and pat dry. Cut the ribs into pairs, then coat with the pork sauce. Arrange on a baking tray and place in the oven. Cook for 20–30 minutes, turning every 5 minutes, or until hot and glazed.
Meanwhile, cut each in half lengthways and slice into 4 cm (1½ in) pieces. Toss the eggplant in the and pan-fry over a medium heat for about 8–10 minutes or until cooked and golden. Transfer to a serving platter.
Stack the on the platter alongside the , spooning over any excess pork sauce. Scatter the around the platter and serve with steamed white rice, if using.
Meatsmith's tips
Rock sugar is less intense than granulated sugar. Crystal-like rock sugar adds a rich, yet balanced, sweetness to savoury dishes and helps to add sheen to sauces and glazes. It’s commonly found at Asian supermarkets.
Black rice vinegar is a type of vinegar made from black glutinous rice that is commonly used in Chinese and Southeast Asian cuisine. It has a mild, slightly sweet flavour and a deep, rich colour.
