Spareribs Asian touch

Spare ribs are fun to do and it goes fast too. I love cooking that takes care of itself in the oven. Good thing to do is to double the recipe so you get leftovers. It goes well in the lunchbox or just eat cold straight from the fridge. Good also for hungry school children when they come home in the afternoon.

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For this recipe I used:

  • 2 pounds spare ribs
  • Celtic sea salt
  • Greek spice mix

Preheat the oven to 175 C degrees. Take an ovenproof dish and add aluminum foil so that you can make a package. Rinse the ribs with cold water and dry them. Rub them with Greek spice mix and a little salt. Close the package and put it in the oven for about 25 minutes.

Meanwhile, prepare the glace to be brushed on after 25 minutes.

  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 finely chopped chilli pepper (remove seeds)
  • 2 Tbsp. olive oil
  • 1/3 cup tamari (soy glutenfree)
  • 3 Tbsp. sesame oil
  • 3 Tbsp. honey
  • 1 tsp. grated fresh ginger
  • For garnish: Toasted sesame seeds, a little finely chopped leeks.

In a saucepan heat the olive oil, add the finely chopped shallots and garlic. Fry together for a while so that it becomes a little soft. Add the chili pepper, stir. Add the tamari, sesame oil, honey and the grated ginger. Season with a little salt and pepper if you think it is needed. Let boil together for a while on low heat. About 10 minutes.

After 25 minutes, remove the ribs; from the oven. Open the package carefully so you do not burn yourself on the steam. Fold aluminium foil edges. Pour the sauce on the ribs and put it back in the oven another 25 minutes. Open foil package this time.

Then take them out and cut them. Place them nicely on the plate. I garnished with finely chopped leeks and roasted sesame seeds. Serve with a good salad.

Simple and delicious!

 

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