Steamed spare ribs

Steamed spare ribs


1 person made this

About this recipe: Transport your dining experience to Southeast Asia with ribs steamed in Chang® beer and spiced with a chilli glaze, then rolled in roasted peanuts. Garnish with fresh coriander leaves.

Serves: 4 

  • 1L Chang® beer
  • 2 strips of cassia bark or 1 cinnamon stalk
  • 1 star anise
  • 6 cloves
  • 1 stalk lemon grass, chopped
  • 1 rack of pork belly ribs
  • 100g raw peeled peanuts
  • Chilli glaze
  • 2 tablespoons chopped coriander stalks
  • 2 garlic cloves
  • 2 chillies
  • 150ml sweet chilli sauce
  • 2 tablespoons tbsp. fish sauce
  • ½ lime, juiced

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Pour the beer into a steamer with a rack and stir in the cassia bark, star anise, cloves and lemon grass. Cook pork ribs on a rack over the beer and spices for 3 hours. Allow to cool before portioning into individual ribs.
  2. Place peeled raw peanuts in a pan of cold water and bring to the boil. Drain, dry and cool.
  3. Preheat the oven to 110 C / Gas 1/4. Roast the peanuts in the oven until light golden brown, 20 to 30 minutes. Crush the peanuts in a clean tea towel using a rolling pin.
  4. For the chilli glaze, place all of the glaze ingredients in a food processor and blend until smooth.
  5. Fry the ribs in a nonstick frying pan until lightly caramelised. Brush on the sticky chilli glaze.
  6. Finally, roll the ribs in the crushed, roasted peanuts. Garnish with fresh coriander leaves.

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