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Spring is the time when the body's metabolism accelerates and appetite increases. At this time, if a mouth-watering roasted pork ribs are served on the table, it will surely awaken the taste buds of the family in an instant, and it will become a breeze to eat two more bowls of rice.
This all-purpose roasted pork ribs is bright in color, rich in sauce and fragrant, and the meat is crispy and deboned. The deliciousness of the pork ribs is intertwined with various spices, and the layers are rich and evocative. With spring vegetables such as spring bamboo shoots, bean sprouts, spinach, etc., it can not only neutralize the oiliness, but also add color and nutrition to the table.
With this all-purpose roast ribs, the title of rice killer is well deserved. The mellow sauce soaks every grain of rice, and you can't help but add bowl after bowl. Spring is the period when the body's yang energy rises and the spleen and stomach function gradually recovers, and moderate consumption of roasted pork ribs rich in high-quality protein and essential amino acids can help replenish energy and enhance physical fitness, so that family members can enjoy food while also adding points to health.
Today, I'm going to teach you this all-purpose grilled pork ribs that are a must-have for the spring table, so that you can cook restaurant-level delicacies at home!
【Ingredients Preparation】
Ingredients: Pork ribs (about 500 grams), choose the part with tender meat and bone marrow for better taste.
Marinade: light soy sauce, dark soy sauce, caster sugar, cooking wine, ginger, garlic (3 slices), green onion (appropriate amount), star anise (2 pieces), bay leaves, cinnamon, Sichuan pepper, dried chili
【Steps】
1. Pork rib processing: Chop the pork ribs into palatable sizes and soak them in cold water for 30 minutes to remove the blood. After removing, use a kitchen paper towel to absorb the water and set aside.
2. Marinating the pork ribs: Put the pork ribs into a large bowl, add light soy sauce, dark soy sauce, caster sugar, cooking wine, and grasp well with your hands to make the pork ribs evenly absorb the seasoning. Then add ginger slices, garlic slices, green onions, star anise, bay leaves, cinnamon, Sichuan pepper, dried chili peppers, mix evenly, seal with plastic wrap, and put in the refrigerator to marinate for at least 2 hours to let the ribs fully absorb the flavor.
3. Pre-fried pork ribs: Heat the pan with cold oil, spread the marinated pork ribs in the pan after the oil is hot, and fry slowly over medium-low heat until both sides are slightly charred to lock in the juice inside the ribs and enhance the taste. After frying, set aside.
4. Stir-fry spices: Leave the bottom oil in the pot, add the remaining green onions, ginger slices, garlic slices and stir-fry until fragrant, then add star anise, bay leaves, cinnamon, Sichuan pepper and dried chili peppers to stir-fry until fragrant.
5. Simmer the pork ribs: Put the fried pork ribs back into the pan, mix with the spices and stir-fry well. Add enough hot water to cover the ribs. Bring to a boil over high heat, skim off the foam, reduce the heat to low and simmer for about 40 minutes, adding salt to taste as needed.
6. Remove the juice from the pot: When the pork ribs are soft and the soup is thick, turn on the high heat to reduce the juice so that the surface of the pork ribs is covered with sauce and the color is bright red. Sprinkle with chopped green onion or coriander before serving, and enjoy.
Master this all-purpose grilled pork ribs recipe in spring, whether it is a home-cooked meal or a family and friend dinner, you can easily cope with it, and make your table shine instantly. In the face of such deliciousness, it is natural to eat two more bowls of rice, so why not?