John Myers
Contents
show
Glazed Chop Ribs on Chinese Cabbage Ramen Salad
The perfect glazed chop ribs on chinese cabbage ramen salad recipe with a picture and simple step-by-step instructions.
Ribs:
- 900 g Chop ribs (high rib)
- 3 Poles Spring leek
- 4 Discs Ginger
- 1 Pcs. Star anise
For the glaze:
- 6 El Sugar
- 3 tbsp Peanut oil
- 2 Soup ladles Cooking stock from the ribs
- 6 tbsp Soy sauce light
- 6 tbsp Rice wine (mirin)
- 4 tbsp Rice vinegar
- 2 tbsp Hoisin sauce
- Pepper salt
Salad:
- 300 g Cooked ramen noodles
- 100 g Chinese cabbage
- 60 g Spring leek
- 100 g Red peppers
- 100 g Peppers yellow
- 1 size Red peppers
- 100 g Roasted and salted peanuts
- 4 tbsp Peanut oil
- 1,5 tbsp Sesame oil
- 3 tbsp Soy sauce light
- 2 tbsp Honey
- 3 tbsp Rice wine (mirin)
- 5 tbsp Rice vinegar
- Salt
Preface:
- Regarding the ramen noodles: If you don’t want to make them yourself, you can use ready-made Mie noodles and prepare them according to the package instructions. For your own preparation the link here: Ramen noodles
Preparation of ribs:
- In a large saucepan, bring 5 liters of water with spring onions, ginger slices and star anise to a boil. Portion the chop ribs so that each one always has a boil in the middle. When the water is boiling, add the ribs. When it boils again, reduce the heat a little and let everything simmer for 45 – 60 minutes. The duration depends somewhat on the thickness of the high ribs. Prick once after 45 minutes. If it’s easy, then you’re done. Otherwise increase the time accordingly. Then lift the ribs out of the stock, drain and keep them ready in a bowl. Leave the brew in the pot, you will need some of it later.
Mixture for the glaze:
- Mix soy sauce, rice wine, rice vinegar, hiosin sauce, pepper and salt (carefully) well and have it ready. Put a wok or a large pan with a high rim on the stove and fill it with 6 tablespoons of sugar and 3 tablespoons of peanut oil.
Preparation of the salad:
- Cook pasta (whether homemade or finished), rinse thoroughly with cold water, place in a larger bowl and mix with 2 tablespoons of peanut oil.
- Clean and chop the cabbage. Clean the spring onions and cut into slices that are not too thick. Wash and core the bell peppers and peppers and cut into small pieces.
- Mix the remaining 2 tablespoons of peanut oil, sesame oil, soy sauce, honey, rice wine, rice vinegar and salt into a marinade. If you like it a little more piquant, take a little more honey. Then fold into the noodles together with the spring onions, bell peppers, peppers and peanuts. Put the Chinese cabbage just before serving so that it stays nice and crisp.
Final preparation of ribs (glaze) and salad:
- Heat sugar and oil in the pan that has already been prepared and let it turn into caramel while stirring. Add the ribs while the heat is still high and turn them several times. Then deglaze everything with 2 soup ladles of the cooking stock and bring to the boil. Then pour the mixed, prepared mixture on top, bring it to the boil as well, then reduce the heat 1/3 and simmer until the brew is creamy and has a syrupy consistency. This can take about 30 minutes. Turn the ribs in between times. When the brew has become so “sticky” that it sticks to the ribs with a glossy finish, they are ready to eat.
- Now just lift the Chinese cabbage into the salad and you can serve. Good Appetite.
- The preparation time for ramen noodles is not included in the calculation. Please refer to the corresponding recipe.
Facebook Comments