How To make Coriander Spareribs
5 Pounds Pork Spareribs
1/4 Cup Sugar
3 Tablespoons Garlic
minced
3 Tablespoons Lemon Juice
2 1/2 Tablespoons Coriander :
ground
1 Teaspoon Dried Red Hot Chilies -- crushed
1 Teaspoon Salt
1/3 Cup Water
Trim excess fat off ribs. Cut ribs apart between bones. In a 14- by 17-inch pan, mix together sugar, garlic, lemon juice, coriander, chilies, salt, and water to make a paste. Add ribs, stirring gently to coat with seasoning paste. Cover and chill at least 4 hours or up to overnight. Bake, covered, in a 400 degree oven until meat is almost tender when pierced, about 1 hour. Uncover and continue baking, stirring occasionally, until well browned, about 30 minutes. Lift out of pan and serve hot.
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Sweet and Sour Spare Ribs Recipe
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This sweet and sour spare ribs recipe is different from many others because we don't blanch the pork ribs. Blanching the ribs seems to remove a lot of the marinade's flavor... so I suggest you fry the ribs and not blanch at all. Frying the pork ribs will ensure the flavor is trapped. Then, just make the sweet and sour sauce directly in the wok or frying plan.
If you want it to fall off the bone, just cook it longer than I did in the video (I don't like it that tender). Couldn't get any easier!
????PRINTABLE RECIPE - check back later
INGREDIENTS
- 400 grams of pork ribs
For the marinade:
- Salt 1/4 tsp
- Ground garlic 1 tsp
- Ground ginger 1 tsp
- Soy sauce 1 tbsp
- Chinese cooking wine 1 tbsp
- Pepper to taste
For the sweet and sour sauce:
- White sugar 4 tbsp
- Chinese black vinegar 3 tbsp [Zhengjiang black vinegar镇江香醋：
- Soy sauce 2 tbsp [Kimlan light Soy Sauce：
- Water 300ml
Other parts of the recipe:
- 2 tablespoons of sesame oil
- 1/2 teaspoon of black vinegar
【荽荽香骨】Spare Ribs With Coriander 浓郁的芫荽香味，配上酸甜微辣的酱汁与排骨，这道菜绝对是芫荽控的最爱!
Gin & Coriander Pork
From our contemporary evening menu, available 6:00 - 9:30 pm Wednesdays through Saturdays!
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Nadiya's insane BBQ lamb ribs recipe! | Nadiya's Party Feasts - BBC
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Watch the BBC first on iPlayer ???? Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch.
Nadiya Hussain is throwing a celebration - and everyone is invited. With the party season fast approaching, Nadiya shares her favourite festive dishes that fill the table with vibrant colour, amazing aromas and fantastic flavours.
Nadiya's Party Feasts | BBC
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Coriander Spareribs with Lime Brine | QUICK RECIPES | EASY TO LEARN
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Making Mark Wiens' Most INSANE Thai Street Food
Mark Wiens shared this viral video of a crazy street food dish...a literal mountain of pork bones in a spicy broth. In this video, I show you how you can VERY EASILY make this dish at home. It's called Leng Saeb (เล้งแซ่บ) and was a popular dish at Thai night markets (Talat rot fai). If you love tender ribs, you're gonna love this too!
Watch Mark's original video here:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
00:00 Intro
00:50 Making the pork stock and cooking the bones
03:44 Making the leng saeb broth
06:28 Building the pork bones mountain
CONNECT WITH ME!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at