This version is a fusion of Asian and cowboy cajun flavours.
1 kg of pork ribs
3 tablespoons oyster sauce
1/3 cup Shaoxing Huatiao wine
2 teaspoons Cajun seasonings
1/4 cup vegetable oil
1 teaspoon sugar
1 teaspoon dark vinegar (I used balsamic vinegar)
Place 1kg of pork ribs (washed and dried) in a bowl or strong zip lock bag.
Add 3 tablespoons of oyster sauce.
Add 1/3 cup of Shaoxing Huatiao wine.
Add Cajun seasonings.
Add 2 teaspoons of cajun seasonings.
Add 1/4 cup of vegetable oil.
Mix it up well. Ensure that the meat is evenly coated with the marinade. Cover tightly with clingwrap. Place in fridge to chill for 3 hours or overnight.
When ready to cook, preheat oven to 180°C.
Using tongs, place the ribs neatly on a baking tray lined with baking/parchment paper. Do not pour marinade into tray.
Cover tightly with aluminium foil.
Place in oven for 1 hour.
Reserve the leftover marinade in a small bowl. Add 1 teaspoon sugar.
Add 1 teaspoon dark vinegar.
Mix it up well and set aside.
After cooking for 1 hour in the oven, remove tray from oven. And carefully remove the foil.
Using tongs, turn over each rib. Do not pour away the liquids in the tray.
Place the ribs back in the oven for 15 mins, or just about dark golden brown.
Remove tray from oven.
Using tongs, flip the ribs again to the other side.
Baste the pork ribs with the reserved marinade.
Place the tray back in the oven for another 5 to 10 mins. Watch them here. They don’t need very long to cook.
Serve with sesame seeds and dress with coriander leaves or scallions.
The printable version of this recipe is here -
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