John Myers
Ingredients for 2 servings:
- 2 spareribs (baby ribs) 400 g each
- 2 tsp XO sauce, hot
- 2 tbsp oyster sauce
- 1 tbsp fish sauce, light
- 500 g tomato sauce
- 2 tbsp Italian herbs
- 2 tsp chicken broth powder
- 2 m.-large corn cobs
- 2 tbsp butter
- 1 lemon(s)
- 120 g cooking water (from the baby ribs)
- 1 tsp XO sauce, hot
- 2 tbsp soy sauce, sweet, dark, thick
- ½ tsp tapioca flour
- 1 tbsp rice wine, dark, spicy-mild
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
A unique umami specialty. Recipe from Bali, Indonesia.
Cook the fresh or thawed baby ribs in plenty of boiling, lightly salted water for 3 minutes. Remove from the broth, rinse, and dry thoroughly. Discard the broth and clean the pot. Combine the XO sauce, oyster sauce, fish sauce, tomato juice, Italian herbs, and chicken broth powder in a saucepan and simmer the baby ribs with the lid on for 35 minutes, turning occasionally. Meanwhile, trim and rinse the corn on the cobs, then cook them in lightly salted water for 30 minutes until tender. Remove from the water, drain well, place in two serving dishes, and brush with butter. Preheat the broiler. Wash a lemon, halve it, remove the seeds, and set aside. Grill the corn on the cobs until light brown on both sides. Remove the baby ribs from the cooking broth and drain well. Grill the baby ribs in a pan, curled side up, until light brown. Combine all the ingredients for the sauce in a pot, bring to a boil briefly, and then divide between two small bowls. Add the baby ribs and lemon halves to the corn on the cob. Serve with the sauce and toothpicks (for holding the corn on the cob) and enjoy. Note: In Asian cuisine, pork is almost always cooked in chicken broth when it’s boiled. Tip: If you really want to enjoy the baby ribs with a knife and fork, use the knife to score the meat on the back of each bone, then open it up on both sides and remove the bone with the fork. The entire rib should remain intact.
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