Chinese Ginger Chili Pork Ribs
This Chinese Ginger Chili Pork Ribs recipe was made by my friend Rachel. This recipe is great for the entire family and if you. If you have a busy schedule, prepare this recipe the night before, and it will be ready to eat in 30 minutes when you come home to cook it.
|
|
Chinese Ginger Chili Pork Ribs
This Chinese Ginger Chili Pork Ribs recipe was made by my friend Rachel. This recipe is great for the entire family and if you. If you have a busy schedule, prepare this recipe the night before, and it will be ready to eat in 30 minutes when you come home to cook it.
|
| Servings | Prep Time |
| 2servings | 5minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1pound (6 ribs) pork ribs
- 2 garlic cloves, minced
- 1inch fresh ginger, peeled and minced
- 1/2 Thai chili pepper, minced
- 1 1/2teaspoon preserved beans with ginger
- 1/4teaspoon salt
- 1/8teaspoon sugar
- 1/2teaspoon soy sauce
- 1teaspoon cornstarch
Instructions
- Soak pork ribs in water for 5-minutes to clean. Drain and set aside in medium bowl.
- While meat is soaking, mix garlic, ginger, chili pepper, preserved beans, salt, sugar, soy sauce, and cornstarch in a small bowl. Spoon sauce over meat until well coated.
- Heat a medium steamer pot filled with water just below the lower pot. Bring water to a boil over high heat. Add pork ribs to the upper steam pot, cover and steam on medium-high for 30 minutes. Be careful not to let the water evaporate from the pot before the meat is done. Add more water if needed.
- Transfer ribs to a serving plate. Serve with rice.
Recipe Notes
SUGGESTIONS from Rachel:
- Adding sugar acts like the flavor enhancer MSG, but a much healthier way to increase the flavor of Chinese food.
- The cornstarch helps to make the ribs more tender, creating a softer texture to the meat.
- This is a good recipe for the entire family because of the flavor and texture.
- If you have a busy schedule, prepare this recipe the night before, and it will be ready to eat in 30 minutes when you come home to cook it.
- Serve with rice and stir fry cabbage.
Recipe by Rachel Huang for www.culinarybutterfly.com