Red-Braised Pork Ribs With Sweet Shallots and Peanuts

Tender and sticky pork ribs braised in aromatic spices, served with glutinous rice and a crunchy shallot peanut topping.

Asian Pork Spicy Slow Cooked Ribs Gluten-Free Option

Estimated Nutrition

Calories

1335.1

kcal / serving

5340.2 kcal total

Carbs

72.1g

per serving

288.5 g total

Fat

82.2g

per serving

328.6 g total

Protein

78.1g

per serving

312.4 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Yellow Rock Sugar

Can use demerara sugar

tbsp

Caster Sugar

CondimentsSauces

tbsp

Dark Soy Sauce

GrainsCereals

400

Glutinous Rice

Soaked overnight

Liquids

250

Water

125

Shaoxing Rice Wine

Meat

1.5

Pork Ribs

Cut into 2-3 pieces

NutsSeeds

tsp

piece

stick

clove

Crushed

pinch

Chilli Flakes

clove

Garlic

Finely sliced

tbsp

Peanuts

Crushed

OilsFats

tbsp

Vegetable Oil

Other

piece

Dried Tangerine Peel

Vegetables

slice

Ginger

Fresh

piece

Spring Onion

Roughly chopped

piece

Banana Shallot

Finely sliced

piece

Red Chilli

Finely sliced

piece

Spring Onion

Finely sliced

Method

Preheat the oven to 180°C.

Cut the pork ribs into 2 to 3 pieces and place them in a large roasting tray.

Mix the braising ingredients together and pour them over the ribs.

Boil the liquid on the hob then cover with foil and bake for 2 hours while turning the ribs every 20 minutes.

Increase oven heat to 220°C and baste frequently until the sauce reduces significantly.

Steam the soaked rice on a damp cheesecloth for 15 minutes.

Fry shallots, garlic, and salt in oil until golden then add chillies and sugar to caramelise.

Stir in spring onions, drain through a sieve, and mix with crushed peanuts.

Cool the ribs slightly and serve with the steamed rice and shallot peanut mixture.