**Asian Fusion Feast: Honey Soy-Glazed Pork Ribs with Steamed Jasmine Rice**
Hello, lovely readers! Al here, back in the kitchen with another delicious recipe that’s sure to be a hit at your dinner table. Now, I don’t know about you, but there’s something incredibly comforting and satisfying about a rack of perfectly glazed pork ribs. This recipe marries rich and flavorful Asian-inspired ingredients to make your taste buds dance with joy.
### The Inspiration
My love for cooking often involves journeying through different cuisines and blending those distinct flavors to create something truly unique. Today, we’re taking a culinary trip to Asia. The star of this dish is undoubtedly the succulent pork ribs, beautifully coated in a honey soy glaze. Trust me, this meal hits all the right notes – sweet, savory, and with just the right amount of umami.
### Ingredients
Before we dive into the method, let’s quickly gather our ingredients:
– 1.5 kg pork ribs
– 3 tbsp soy sauce
– 3 tbsp honey
– 2 tbsp hoisin sauce
– 2 cloves garlic, minced
– 1 tsp ginger, grated
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tsp Chinese five-spice powder
– 1/4 cup brown sugar
– 1/4 cup water
– 2 cups jasmine rice
– 3 cups water (for rice)
– 1/2 tsp salt (for rice)
– 2 spring onions, sliced (for garnish)
– 1 tbsp sesame seeds (for garnish)
### Method
#### Preparation
1. **Preheat the Oven:**
– Start by preheating your oven to 150°C (300°F).
#### Marinade
2. **Create the Marinade:**
– Mix together 3 tbsp soy sauce, 3 tbsp honey, 2 tbsp hoisin sauce, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp Chinese five-spice powder in a bowl.
3. **Marinate the Ribs:**
– Place the pork ribs in a large, shallow dish or a resealable plastic bag and pour over your marinade. Make sure the ribs are well-coated. Cover and refrigerate for at least 2 hours, but overnight is even better for maximum flavour!
#### Bake the Ribs
4. **Bake:**
– Line a baking tray with aluminum foil and place a wire rack on top. Lay the marinated ribs on the wire rack and cover with foil to keep the moisture in.
– Bake in the preheated oven for 2.5 to 3 hours, or until the meat is beautifully tender.
#### Glaze Preparation
5. **Make the Glaze:**
– Combine 1/4 cup brown sugar with 1/4 cup water in a small saucepan and cook over medium heat until dissolved and slightly thickened, about 5 minutes. Remove from heat and add any remaining marinade from the ribs to this glaze.
#### Broil the Ribs
6. **Broil:**
– Once the ribs are tender, remove the foil, brush the ribs generously with the glaze, and increase the oven temperature to 220°C (425°F). Broil for about 5-7 minutes until the ribs are caramelized and lightly charred.
#### Prepare the Jasmine Rice
7. **Cook the Rice:**
– Rinse 2 cups of jasmine rice until the water runs clear. Combine the rice with 3 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Let it sit, covered, for an additional 5 minutes, then fluff with a fork.
#### Serve
8. **Final Presentation:**
– Slice the ribs into individual portions, serve them with the steamed jasmine rice, and garnish with sliced spring onions and sesame seeds.
I must say, watching the family’s eyes light up as they take their first bite is one of the best rewards of cooking at home. These honey soy-glazed pork ribs with jasmine rice make for a perfect weekend dinner or even a special occasion meal.
### Final Thoughts
I hope you enjoy making and, most importantly, eating this dish as much as I do! It’s a wonderful blend of flavors that will make your home feel like a gourmet restaurant. And remember, cooking is all about having fun and experimenting, so feel free to tweak the recipe to your liking.
Happy cooking, friends!
Best,
Al
Ingredients
– 1.5 kg pork ribs
– 3 tbsp soy sauce
– 3 tbsp honey
– 2 tbsp hoisin sauce
– 2 cloves garlic, minced
– 1 tsp ginger, grated
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tsp Chinese five-spice powder
– 1/4 cup brown sugar
– 1/4 cup water
– 2 cups jasmine rice
– 3 cups water (for rice)
– 1/2 tsp salt (for rice)
– 2 spring onions, sliced (for garnish)
– 1 tbsp sesame seeds (for garnish)
Method
1. **Preparation**:
– Preheat your oven to 150°C (300°F).
2. **Marinade**:
– In a medium-sized bowl, combine 3 tbsp soy sauce, 3 tbsp honey, 2 tbsp hoisin sauce, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp Chinese five-spice powder. Mix thoroughly to create the marinade.
3. **Marinate the Ribs**:
– Place the 1.5 kg pork ribs in a large, shallow dish or a large resealable plastic bag. Pour the marinade over the ribs, ensuring they are well-coated. Cover the dish or seal the bag, and place it in the refrigerator for at least 2 hours, preferably overnight for maximum flavour infusion.
4. **Bake the Ribs**:
– Line a baking tray with aluminum foil and place a wire rack on top. Arrange the marinated ribs on the wire rack. Cover the tray with foil to retain moisture.
– Bake the ribs in the preheated oven at 150°C (300°F) for 2.5 to 3 hours, or until the meat is tender and almost falling off the bone.
5. **Glaze Preparation**:
– In a small saucepan, combine 1/4 cup brown sugar and 1/4 cup water. Cook over medium heat, stirring until the sugar has dissolved and the mixture has thickened slightly, about 5 minutes.
– Remove the saucepan from heat and add the remaining marinade from the ribs. Stir well to create a glaze.
6. **Broil the Ribs**:
– Once the ribs are tender, remove the foil covering and brush the ribs generously with the prepared glaze.
– Increase the oven temperature to 220°C (425°F) and return the ribs to the oven. Broil for 5-7 minutes, or until the ribs are caramelized and slightly charred.
7. **Prepare the Jasmine Rice**:
– Rinse 2 cups of jasmine rice under cold water until the water runs clear.
– In a medium saucepan, combine the rinsed rice, 3 cups water, and 1/2 tsp salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is fully absorbed.
– Remove the saucepan from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
8. **Serve**:
– Slice the ribs into individual portions and place them on a serving platter.
– Serve the ribs with the freshly cooked jasmine rice.
– Garnish with sliced spring onions and sesame seeds.
9. **Final Presentation**:
– Enjoy your honey soy-glazed pork ribs with steamed jasmine rice while it’s hot.
