Slow-cooked pork ribs with salted soy beans, garlic, red chili
This is how my family cooks and steams pork ribs at home - with tau cheo (salted soy beans), LOTS of garlic and LOTS of sliced red chilli. A simple meat dish that quite often appeared on the dinner table - the garlicky gravy will just make me hungry for more rice (even it's not curry and other spicy dishes like this ). I did not have any secret home recipe to follow, but based on my memory on taste, these pork ribs I replicated in my humble lil' kitchen here, turned out a success. I chose to slow-cook the ribs though, instead of steaming them. Just as great. Yummy!
All my pork ribs sitting in a row, all my pork ribs sitting in a row; when one gets "out" the rest will "frown", oh my pork ribs I gonna eat you now.
Served with some green leafy vegetables, and a plate of steaming rice - juicy pork ribs, the "star" here.
Slow cooked pork ribs with salted soy beans-tau cheo, garlic and chilli (serve ~4)
Ingredients:
- 1.5-2lb pork ribs
- 1-2 tbsp salted soy beans, mashed
- 3-4tsp minced garlic
- 3 red chillies (chopped)
-1tsp crushed ginger
- dash of black vinegar
- dash of sesame oil
Marinade:
- 1tsp cane sugar
- 1tbsp shaoxing cooking wine
- dashes white pepper
- 1-2tsp corn starch
-1tsp dark soy sauce
(Marinate pork ribs and leave in fridge for about 1 hr)
Method:
1. Heat some oil, stir fry garlic, chilli, mashed soy beans and ginger until fragrant.
2. Add seasoning and mix well
3. Add in marinated pork ribs into the slow cooker and top will garlic+ chilli+ soy bean mixture
4. Cook on high 45mins, then turn to low and cook for 1-2 hrs
Juicilious - ribilicious. It has a strong garlicky flavor but does not overpower the entire dish.
Often seen, served as a rice set in some Chinese food stalls serving double-boiled soup-back in Singapore. This can be "categorized"as one of my comfort favorites amongst this, this, this, and this. (P.S. The other version, commonly seen as a dim-sum item, is the fermented black beans version.)
Since I'm on the "meat" topic, I would like to take the opportunity to mention the Cook and Eat Meat event taking place at HomemadeS. This event is in the effort to raise the awareness for women around the world to eat meat in order to correct the iron level. More information is found in the link provided.
Tag: pork ribs, slow cook, soy beans
46 comments:
Yummy...love spare ribs cook this way but i normally choose short cut by steaming it. Once i dump everything into the rice cooker...not too bad too.
the recipe looks simple. just throw in all the ingredients, rite? Hmmm...i didn't know steaming could shorten the process. Must try both ways.
This way is the easiest and one of the tastiest ways to deal with ribs. Try plum sauce ;)
oohhhhh .... that looks so delicious. You sure know how to make an overseas Singaporean go drooling over food. Don't think I can make this one at home ... would be hard to convince my other half to eat it. I have to find some chinese friends to eat this with me.
btw ... thanks for visiting my site. :)
Your photo of the pork ribs lined up in a row look professional.
I also noticed that the rice is not just plain white rice. It is mixed with...?
I ate slow-cooked beef and tendon today. Is that close enough? ;)
Do you know to cook the dim sum version? Teach me! Teach me!
Oh my. That is ribilicious indeed! I like the little "nursery rhyme" at the top too LOL:D
My mum cooks this, and this is a fave comfort food! She adds vinegar to it and serves it with fresh pickled cucumber and chili. Missing it! Thx for coming by to visit.
ps. forgot to say all your recipes look really gorgeous.
O o this looks to good......nice picture...love it...
Yummy, a great way to serve pork ribs!
precious pea, I was too lazy to stay attentive while steaming (need to make sure
water in the wok does not dry up leh!) so I chose the "press-of-a-button" slow-cooker
technique. :O
lyrical lemongrass, think for this case, steaming is faster (about 20-30mins), the ribs
should be done. Slow-cooking is usually slower ;)
pablopabla, yummy yummy ribs, man! If I buy my plum sauce, I will definitely try it. Thks!
if i were you..i prob dig in half way to realise i havent took out my camera..respect..! the ribs does look bloody awesome..i reckon when you slow cook the meat just tears so easily?
cooking ninja, your chinese friends should like this. Your other half does not like garlic or anything Chinese-style cooking?
lee ping, you are sharp :D. The white is mixed with red cargo rice. Gives a musky taste to white.
I like it this way.
wandering chopsticks, yes yes...slow-cooked meat!
I don't have fermented black
beans but I think the "concept" is similar ;p I had a link to Simcooks at the bottom of my post on the
dim sim version. Hope it helps!
stef, another sharp and smart lady! I was trying to recall the actual nursery rhyme but just could not remember...:(
But I'm quite sure it sounds like that ;p
msiagirl, yes...dashes of black vinger added here. Did she use black or other kinds of vinegar? Thanks for coming by too!
sukanya ramkumar, thks!
freya and paul, the gravy of this makes it really good with rice or even noodles :)
"joe", you're right man! The meat was sooooo tender.
Hahha...once or twice, I did the same, greedily ate my food forgetting the cam. But self-control, self-control, just like how I have to control my "drool" when I look at yummy food pix in so many yummy food blogs like yours. ;p
You've learned well from your family (and I am learning from your family too), in that LOTS of garlic and sliced red chili can make any dish delicious! It looks like your memory served you well this time, and slow-cooking was an excellent alternative to steaming!
Slow-cooked! I would be so impatient that I couldn't wait 1-2 hours for this meal! You have so much patience!
alrightee...I have a confession to make...as much as I love meat..I would prefer them to be de-boned...:P
But still ah..looking at that makes me hungry..then again I always do when I visit your site...kekek..
Oh he loves Chinese and Indian cuisine ... but there is a limit to the frontier of Chinese food he would venture into. Maybe I could somehow convert him one day. hehehe
I love meat and that looks so appetising. is this one similar to the one they normally serve in dimsum restaurant. I don't remember the chinese name but I've had something similar once. Is the cooking wine also essential in making this dish?
Looks yummy and fattening. But I also like. :P
Yummy pork ribs! Drooling over the photo... :)
passionate eater, hahah...I only picked up 1-2 dishes of "family-origin" so-called.
I think the salted soy beans makes this dish too- without them, I believe eve LOTs of garlic and LOTs of red chili won't make this dish as good :D
I absolultely love short ribs -- BBQ-ed or slow-cooked till they fall off the bones.
Yummy!!
I grow up with this dish! too bad I can't find pork ribs of the right size to replicate it here :(
Can you I come over for dinner? ;P
i just made something like this for dinner today. In fact, it's still cooking in the steamer!
I used garlic black bean sauce instead of tau cheo :P
wokandspoon, but I'm even lazier to stay "alert", to make sure the water in the wok for steaming does not run dry....:O ...while I wait for the ribs to slow-cook, I can always indulge in my fav. pastime -SNACKING! heh heh
jason,hee heee...I also cooked this dish with pork tenderloins (no bones), and
they turned out great. But you know, cooking with the bones actually give it a unique taste - the taste of "bone marrow"....which made it more tasty!!!! Tt's why so many broths and stocks are boiled with bones!!! hahahahahha! Sound like some kinda witch right!
cooking ninja,so you think this kind of dish is one of his limits? Hee hee...
hedgehog, the ones in dimsum are cooked with fermented black beans. I use salted soy beans which give the dish a completely different flavor. Of course, omitting the cooking wine will not "break" the dish but I'm really not sure flavor-wise, will be as good. Still think it'll be alright though. The cooking wine partially acts to mask the "porky" smell. :O
victor, hahha....no fattening where got yummy?! hahahha! Fattening's got fattening good. ;p
mae, can drool over the photos but don't drool into the gravy okie? I still need
my gravy!!!!
OMG, this is tooooo delicious looking...so tender I can almost see the meat falling off the bones. I still have a few pieces of pork ribs in my fridge (after my BKT), will have to make this!!!!
Damn those look good! What store did you go to to get the pork spareribs? Ranch 99 or Marina? I think I'm going to make these tomorrow for my hubby since he's coming home from his week long trip.
Red cargo rice sounds healthy...
ming merciless, don't you like "long" ribs too? Hahah..I like them both. Fall-off-the-bones-kind, Yessss!
Mandy, I thought it's just me with the salted soy beans version. Always welcome for dinner but it might be another dish up on the dinner table though coz the ribs were gone fast :D
the expedited writer, I only have tau cheo, not black bean sauce. If I had the latter, maybe
I have something similar to yours cooking in my kitchen too :D
RM, aiya...I finished all the ribs liow, if not, I could have tried your drool-worthy BKT too leh! You have the "chino -flies" to make the pork ribs, right ? ;p
jadedone, R99 -usually those baby ribs (I assume short ribs?).
leeping, red cargo rice is more nutritious than white jasmine) rice. I usually just mix them both and it takes longer to cook.
Tiger- I'm going to try this recipe in a few days at my Mom's house!! I'll let you know how it goes.
steamy, yes...do let me know how it goes. I tried one (or two?) of your recipes recently, but you have to guess what they are till I post it.;p
I looked at the recipe and I'm not sure what salted soy beans are. Is that the black fermented soy bean? I think there's a brown colored soy bean too? Can you tell me the brand you have?
jadedone, I use YEOS brand salted soy beans (yes, the brown colored soy beans).
I did not use fermented black (non-soy) beans. If you have that on hand, you could use that too. I've a link that directs you to a fermented black beans recipe.
Thanks doll! :)
K I'm waiting for my pork ribs to marinate while I'm typing this. I have a couple questions:
1) The directions don't list what to do with the black vinegar.
2) Can I make this in my dutch oven instead of busting out the slow cooker?
jadedone, black vinegar considered seasoning -so step (2). As for qns (2), I think so but have to make adjustments for sure. :)
Tigerfishy - I just posted it up on my blog. Check it out. Do you think that picture would make it onto tastespotting? :)
Thanks again for the recipe and advice. You rock!
It looks like a comfort food. Did you say soy beans? Are they salted? I missed salted soy beans myself. Thank you for taking part on Cook and Eat Meat mission! The round up will be posted on 21st June.
yeah I agree with you on that man...my mom loves to boil meat bone soup or something as soup base..
I know what you mean by the bone taste..does bring out a better flavour ain't it?
jadedone, thks for trying it out your way :D
arfi, yes they are salted...somestimes also seen in bottles named as "preserved soy beans". Thks for hosting this event. I think women shd eat more meat - esp. those who diet just to get model-skinny figures :O
jason, reminded me of the show "The Bone Collector" :O
yes yes, this is a comfort food.
I think my mum prepares this almost similar to yours.
Sis and I prepare it almost the same way. I am in a mood to have chai por. Maybe I should add some chai por inside next time.
You want to try and let me know? hehe...
Queen of Innovative Cooking!
KM, chai po- sounds like another comfort dish done at home, when chai po is added to minced meat and steamed. But I can't find good chai po here leh ...how?
Omg this looks so delicious. I want some for dinner. I'm definitely making this soon, thanks for the recipe! :)
amy, let me know how it goes :)
Hey Tiger! I just wanted to drop you a comment to let you know that I'm trying to recipe again.
This time, I'm using the slow cooker instead of trying to "braise" it and instead of using pork ribs, I'm using chicken party wings. :) I'll post it on my bloggy to let you know how it goes.
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