Craving for pork spare ribs. I initially wanted to make soup with pork spare ribs. I so happened to find this sauce recipe from google+. So, I decided to try. I am being a chili lover had added more bird eyes chilies. You can use less chili.
Can’t find the website as Google+ shutdown. I don’t remember where or who created the kick as chili sauce. Anyway, thank you where or who you are for this sauce recipe.
It’s really spicy to my satisfaction. I love it so much that I decided to share it. You can lick your fingers clean. This is comforting hearty meal for me. Also, it’s my first time learning to cook. If you can take too hot use less chili. Enjoy!!!!!
2 pork spare ribs
1/4 cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips
half handful goji
1/4 Tsp sugar
1 Tsp soy sauce
Kick-Ass Chili Sauce
3 bird’s-eyes chillies
2 long red chillies
2 garlic cloves
125 ml olive oil
125 ml white vinegar
4 Tbs white sugar
½ lemon, juiced
5 Tsp chili powder
1 bunch of cherries tomatoes
2 Tbs oil for brushing
Salt and pepper to taste
3 Tbs olive oil
2 Tsp minced garlic
2 Tsp minced peeled fresh ginger
1/4 Tsp salt
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilli mixture and cook for 4 minutes or until softened.
Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli powder and remaining oil and cook for 1 minute. When it a bit cool, marinade the pork spare ribs about 4-6 hours. Brush the marinade occasionally while marinating.
Pre-heat the oven to 180C. Take out from fridge to thaw at room temperature for 20 minutes, then put pork spare rib in baking tray to roast. Roast the ribs for 1- 1 1/2 hours, or until tender. Depend on the thickness of meat; might need to roast 2 hours. In another baking tray place cherries, brush with oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes just starting to wrinkle take out set aside and keep warm.
Heat oil in a wok over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in goji and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce.
Put pork spare ribs, cherries and cabbage on serving plate and serve as soon cabbage have cooked. Enjoy!!!!
Note: Omit bird eyes chili if you can’t take extra hot spicy chili. The original doesn’t have it. I added it.