Steamed spare ribs

    1 hour 50 min

    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.

    1 person made this

    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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