Spare Rib recipe.
1 1/2lb Ribs. Browned, then into Liquid = 70ml Cider + 1tbs Soy Sauce.
Simmer uncovered for 40 mins. Add a little water if necessary to prevent drying up.
Am I missing something??
Tim
I know nothing about the recipe, but 70ml sound way to little. There is no way that would simmer for 45mins plus it would not cover the ribs in the first place.
Neil
Oh, and brown sugar to make them sticky, otherwise Mark won't be in for his tea Tim. ;D
Sounds like a marinade to me rather than a cooking sauce.
I would be tempted to use it as such and marinate for at least 24 hours and then put in in the oven.
Sugar, of course, EJ!! Plus Garlic. 5 Spice , Spring Onions, Orange Peel - & Cider Vinegar!
I just put the liquids in to show my surprise.
They had already been marinated. Ken Hom's recipe. Edible, but only because I was only using a couple of handfuls of belly Pork. I'll use my nous next time!
Here's his 5 spice spare ribs recipe. It has the things you mention + a few others including chicken stock. Sure you didn't forget to turn the page??!! ;)
http://www.bbc.co.uk/food/recipes/database/fivespicespareribs_70976.shtml (http://www.bbc.co.uk/food/recipes/database/fivespicespareribs_70976.shtml)
Wish people would make their minds up - thanks!!
i always use honey or maple syrup to replace sugar,