Singapore Sticky Black Beer Ribs
Based on some finger lick’in Guinness Ribs we devoured at Sin Hoi San Eating House in Singapore on one of our travels – black beer lends a deep sweet-savoury maltiness to the ribs. Slightly messy but very good eating!
// Get ready to cook:
1. Preheat oven to 150c fan. Using a sharp knife, carefully remove the thin membrane on the underside of the ribs.
2. Lay ribs on a baking dish bone side down and pour in the cola and dark ale. Seal the dish twice with foil, ensuring all sides are sealed. Place in the oven and slow cook for 2.5 hours.
3. Remove from oven, uncover and drain away any excess liquid. Slather the ribs generously in Shandong Sticky Cinnamon. Crank up oven temperature to 220c fan and return ribs to cook for a further 10-15 minutes until bubbly and caramalised.
4. Garnish with coriander and serve.
4 Tbsp (60g) Shandong Sticky Cinnamon
700g Individual Pork Ribs
200ml Dark Ale (we used Guinness but any porter or stout will do nicely)
Handful Fresh Coriander
Low and Slow
Ribs are best cooked low and slow which allows the tough parts to gradually soften and achieve the desired melt-in-your-mouth tenderness.
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Shandong Sticky Cinnamon
Shandong Sticky Cinnamon represents the flavours of the Eastern Chinese dish Red Braised Pork (Hong Shao Rou). Pork slowly braised in a cinnamon and clove infused caramel sauce, it is little wonder then that this was apparently one of Chairman Mao’s favourite dishes!
About this dish:
Cooking Equipment Needed: Large Baking Dish, Foil
How to Serve: Plain rice and a Crying Tiger Mango Salad
Make It Your Own: For a banging rib dressing, mix 2 Tbsp Shandong Sweet Cinnamon with 2 Tbsp sweet chilli sauce and drizzle. And while you’re at it, scatter some crushed peanuts for added crunch!