I’ve always loved spicy, sticky spare ribs 🙂
Loved them cooked in the combi oven, it seems to render down the fat and produce a melt-in-the mouth, tender rib.
This is a Chinese version but try different marinades of your choice. A smokey, American rub would also be amazing.
Ingredients:
2-4 slabs of pork spare ribs
½ cup soy sauce
¼ tsp Sesame oil
½ tsp chilli powder (optional)
½ tsp Chinese five spice powder
2 cloves garlic, crushed
¼ cup Mirin
1 tbsp green ginger, grated
Method:
1. Mix all marinade ingredients together and pour over ribs in a glass dish. Rub all over with the back of a spoon, cover and refrigerate overnight, turning occasionally.
2. Place ribs into the large, solid tray in a single layer and cook on Combination mode 180°C + 50% steam for approximately 35-45 minutes. The time will depend on the size of your ribs.
3. Turn occasionally and baste with the remaining marinade, they are ready when well browned but still juicy.
4. Serve with steamed rice here and some steamed Chinese vegetables. See my timing on steaming the vegetables
Just tried these last night. Did three free range ribs each with a soy, scallion/spring onion type sauce. Too I,patin5 o marinade overnight. Lovely with steamed Basmatic rice and veg.
Hi Trudy
I made 3 slabs of the Chinese spare ribs today. The only change I made was adding a couple of tbs hoisin sauce. I cooked for an hour as they were large pieces. We devoured them. Thank you so much. I have the Miele Combi Steam oven XXL. I would love to make two or even three trays of these. I think they would take about the same time as everything is in a single layer and Miele says everything cooks evenly. I could perhaps rotate trays a couple of times as l did baste. Am I right about this or should I be doing something else other than just increasing quantities of marinade ? Thank you
Hi Maida,
Thank you, I’m glad you enjoyed them 🙂
As long as you are using the fan element you shouldn’t need to move the trays. Yes, the marinade quantities will increase but the cooking time is similar, perhaps a few more minutes to obtain the required colour and caramelisation. Not all ribs are thick so you will have to judge at cooking time.
Regards Trudy
Hi Trudy
Just wondering if you have tried pork belly rashers , Chinese style, in the Combi steamer. If so did you make any modifications on the above recipe?
Thank you
No Maida as this would be a totally different recipe.
Regards Trudy