Thursday, 23 February 2012

Gluten Free Barbecue Spare Ribs Chinese Style

gluten free chinese spare ribs
Gluten Free Chinese Spare Ribs
I've been meaning to make these spare ribs for ages but for whatever reason I forgot to and was making the regular Barbecue Spare Ribs instead. Those ribs are good but these ribs are fantastic and just like what I used to order from my Chinese.
This is a really, really easy recipe and the key here is marinating, the longer you can marinate for the better your spare ribs will be. You'll need a gluten free red pork seasoning like below, we get ours from Tesco.

red pork seasoning
Red Pork Seasoning
To serve 2 people.

Ingredients:

3.5 pounds / 1.2 kg individual Pork Ribs 
1 packet Red Pork Seasoning (contains 2 sachets, use both) (Always check the label as ingredients can change)
240ml cold Water
2 teaspoons Corn Starch
2 teaspoons Water

Directions:

  • In a large container mix the red pork seasoning with the water until all the powder has dissolved
  • Add the ribs and cover thoroughly with the marinade, cover and put in the fridge for at least 24 hours
  • During the 24 hours, turn the ribs once or twice so that they are marinated equally
  • Remove the ribs from the marinade and place into a smoker or an oven tray with a wire rack so that the fat drips away
  • For the smoker we cook the ribs for an hour and a half. For oven cooking around 180C for 2 hours
  • Once the ribs have gone into the smoker or oven, heat a pan on high and add the remaining marinade, bring to the boil and reduce for 8-10 mins, once the glaze has reduced add the corn starch and water mixture and stir constantly until thick
  • You will have a lovely sticky spare rib glaze that you can now brush onto the ribs
  • Glaze the ribs then close the smoker or put back into the oven for the remaining cooking time
Printable Version

This will make dry Chinese Spare Ribs, if you wish to have a sauce use another 2 sachets of red pork seasoning and water just like for the marinade. Bring to the boil in a pan, mix of 2 teaspoons of corn starch, and 2 teaspoons of water in a bowl then add to the pan and stir until it thickens. You don't want a thick consistency like for the glaze, the sauce should be looser. This is just like the barbecue or spare rib sauce you get in Chinese restaurants or takeaways.

Red pork seasoning has been an amazing find, up until now we've always used pork fillet with it, that works out great, but since I always used to order these and the fact that they turned out just like the ones from actual Chinese menus that I've been missing, I think we'll be having them a lot. Delicious!

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