Ribs with Spring Onions
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 1 hr |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg short ribs, cut into 4 pieces
- 4 liters water
- 20 g salt
- 80 g cane suar, brown
- 2 chilli pepper (s), (Thai chilli), ground in a mortar
- 100 g iner, finely chopped
- 200 g sprin onion (s), finely chopped
- 1 liter vegetable oil
- 100 g palm suar
- 0.5 ½ chilli pepper (s), (Thai chilli), finely chopped
- 2 tablespoon soy sauce
- 8 tablespoon oyster sauce
- 4 tablespoon spring onion (s), finely chopped
- 4 teaspoons ginger, finely chopped
- 2 lime (s)
Print Recipe
Pin Recipe Instructions
- Bring the ribs to a boil with water, salt, sugar, 2 chillies, 100 g ginger and 200 g spring onions in a saucepan, then simmer over medium heat until the meat almost falls off the bone. Remove the ribs and let them cool.
- Heat the vegetable oil in a saucepan to 160 degrees and fry the ribs in it for 4 minutes. Heat palm sugar, Thai chilli, soy sauce and oyster sauce in a pan and stir, then glaze the ribs with it. Sprinkle each with 1 tablespoon of spring onions and 1 teaspoon of ginger and add half a lime each to season.
- Strain the stock and serve as a soup with wonton.
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