Sunday, March 10, 2013

'Honey' Mi Zi Ribs



Mi zi ribs

This recipe is from a Chinese website and I had help from my daughter to translate some crazy sentences such as 'kaiguo sauce', which means turning up the fire to reduce the sauce and "heat the pan, put sugar in the fire glycated open blister", which means heat the sugar until it bubbles. The amount of ingredients were not listed and the step by step photos did not show the addition of honey, but I think you can add some honey at the end to glaze the ribs. I didn't, because there was enough sugar in the ribs. I've added garlic powder to the ribs because I like the flavor and the powder is soon going past the expiry date but you can just use fresh garlic. The ribs turned out superb--sweet, sticky, moist and delicious, "better than the restaurants" (said my son)--so do give it a try, especially when you need that sugar high.

   Similar to my super yummy soy sauce duck (you must cook that!), the sugar is melted in the oil. This will give a beautiful, shiny, sticky glaze later.

    Everything's added all at once; super easy recipe.

    Water is added to the level of the ribs.

    When the ribs are soft, the sauce is reduced by heating it at high heat until it thickens.

    Home-grown cilantro, yum.



























'Honey' Mi Zi Ribs

1 kg pork belly ribs, about 5 cm or longer
1/2 bulb garlic, minced
2 T garlic powder (optional)
two pinches of fine salt
2 1/2 T light soy sauce (or to taste)--I used Lee Kum Kee Selected Light SS
2 1/2 T dark soy sauce (or to taste)
1 T tomato ketchup
3 T veg oil
3 T coarse or fine white sugar (you can reduce this by a tablespoon and add some honey at the end)
1 small piece (size of your thumb) rock sugar
2 T rice wine

Garnish with: toasted sesame seeds, cilantro & blanched broccoli

1. Scald the ribs with boiling water & drain well.
2. Marinade ribs with garlic powder, salt and soy sauces for at least 1/2 hour (or overnight like I did).
3. Add the oil and sugar to an unheated pot and turn the heat on at medium. Melt the sugar until it is lightly golden in color. It's ok if the melted sugar hardens (it won't if you use more oil but for health reasons, I used less oil); it will melt again when water is added to it.
4. Add the ribs, including the marinade sauce, and the minced garlic to the pot and stir at high heat until evenly coated with the melted sugar.
5. Add enough water to reach the level of the ribs. Cover and simmer at medium low heat (make sure the sauce bubbles) until ribs are tender (depending on the size of the ribs, about 30 to 45 min) but not too soft because they still need to be cooked for another 15 to 20 minutes to reduce the sauce. You can add more soy sauce (light for taste, dark for color) but remember that the ribs will be saltier and darker when the sauce is reduced.
6. Remove the cover, add the rice wine and turn the heat to the highest, stirring frequently to reduce the sauce.
7. Plate up with a border of blanched broccoli and top with toasted sesame seeds and cilantro leaves. Goes very well with plain rice.

9 comments:

Terri said...

Oh my, do those look good! Nice job. I'll definitely give these a try. And, I'm soooo jealous that you are already growing your own herbs. I won't be planting mine until around April :(

b said...

Tried it and the boys loved them! Have been very lazy but this post definitely motivated me to cook!!

Thanks Terri!

Chocolate Cookies & Candies said...

For years I've been wondering where I can get hold of the sticky ribs recipe. So a huge thank you for you, Terri for sharing this. Amazingly enough, I have EVERYTHING on the ingredient list!

BTW, Hong Yi is one talented girl who keeps coming up with fresh and new ideas.

terri@adailyobsession said...

terri: oh i wish it isn't so hot here. some snow would be nice...

b: you did! ah, you must cook more! my family is at the stage where everyone has topped growing n is watching his/her diet so tt explains why i'm not posting as much as b4...but so good to know ppl still enjoying their meals:D

ccc: try it now! thanks, she is home for a while so we're so happy to have her around:)))))

chef Gonin said...

Interesting recipes, good pictures, very tasty resemble the Mediterranean cuisine which we do in Spain.
We invite you to visit my blog from Spain, with traditional recipes from the State of
Valencia.

http://valenciagastronomic.blogspot.com.es

This week " traditional Valencia pumpkin fritters " and the coming week " (Mona de Pascua) traditional Easter bread " going to lose?
In my blog you can find a translator to your language

I invite you to place the code html in your blog to have direct access with the news of Valenciagastronomic

Jaxson Corey said...

Thanks for your message. Have you read lots of picture books? It's an excellent way to get a really good feel for what works. And it's worth checking out the recent ones (so you could go into a bookshop and read through lots of them -very carefully of course!). And if you buy some that you think are great, or get some really good ones out of the library, try typing them out and looking at them as manuscripts so you can see where the page turns happen and the shape of the story. That can really help give you a feel for it. I would really recommend joining SCBWI and there are all sorts of events where you can learn from other authors and editors and agents. We've got critique groups which can be extremely valuable in helping you make your story the very best it can be. My latest post is all about feedback on your writing, which might help (click on my name on the right hand side of the blog and it'll come up). And don't worry about your story not coming out perfect first time round: it often takes lots and lots of editing to get it right.
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Anonymous said...

Hi Terri,

I'm a student living overseas on my own and have only recently fallen in love with cooking. I'm so lucky to have stumbled on your blog because you have recipes that are easy to follow for a beginner like me, but they are so well written that even I can't get them too wrong. Absolutely adore your recipe for the honey ribs, they turned out well on my first try and my hall mates really enjoyed them too, thanks to you! Will most definitely be trying other recipes of yours :D

- M

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