A family favorite and oh so delicious!
1 kg baby back pork spare ribs
1 cinnamon stick
1 tsp garlic powder
2 tsp 5 spice powder
10 black peppercorns
3 garlic cloves minced
1 thumb-sized ginger
1 tbsp red bean paste
1 tbsp soya sauce
1 tbsp char siu paste
2 tbsp hoisin sauce
2 tbsp oyster sauce
1 tbsp plum sauce
1 tsp 5 spice powder
1 tbsp honey
1 tbsp brown sugar
1 tsp sesame oil
1 tbsp fish sauce
1 tbsp rice wine vinegar
Place spareribs in a pot and cover with water.
Add 1-star anise, 1 cinnamon stick, 1 tsp garlic powder, 2 tsp 5 spice powder and 10 peppercorns.
Bring to a boil – boil until the scum surfaces to the top.
Drain in a colander and rinse under cold water.
In the meantime, to a glass jug add the remaining ingredients and heat in the microwave on high until bubbly.
Remove and stir in 2 tbsp cold water.
Set aside to cool while waiting for the ribs.
Preheat your oven to 180°C and position the rack in the middle.
Brush the sauce liberally over the ribs.
Bake for half an hour, basting every 10 minutes.
Vegetable Medley with Balsamic Vinegar & Garlic
4 potatoes, peeled, washed, and halved
1 pct pre-washed and sliced zucchini
1 pct pre-washed green beans
4 big garlic cloves, sliced
4 tbsp ghee/butter
1 tsp onion powder
1 tsp seasoning salt
1 tsp Rustic Potato spice
Salt and pepper
1 tsp Vegeta or Aromix
1 tsp freshly ground pepper
3 tbsp balsamic vinegar
Heat the ghee/butter olive oil in a large pan.
As soon as the butter starts to foam add the potatoes.
Season with potato spice, salt, and pepper turn and season again.
Brown the potatoes on high on both sides (doesn’t have to crisp), then lower heat.
Sprinkle 2 tsp balsamic vinegar, seasoning salt, Vegeta, onion powder, black pepper, and half the garlic.
Add the green beans and Zucchini and turn to low heat for 10 minutes.
Add the rest of the garlic and balsamic vinegar, give it a quick stir, close the lid, and leave it on the lowest temperature until all vegetables are tender but firm.
Prepared, tried, and tested Melanie Kramar