This recipe is adapted from my Baked Curry Salmon recipe. My son likes the curry salmon very much so I used the similar recipe, altered a little and make this super delicious and juicy ribs.
The combination of seasoning may sounds weird but the 'food chemical reaction' of these ingredients produced great taste of this ribs!
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380g Baby Back Ribs 猪小排
1 1/2 tsp Tapioca Flour 木薯粉
1 tsp Sugar 糖
1 tbsp Oyster Sauce 蚝油
1/2 tbsp Soy Sauce 酱油
1 tsp Curry Powder 咖喱粉
*1 tbsp Shao Xing Wine or Sake 绍兴酒或日式清酒
1. Wash and dry ribs with kitchen towel.
2. Mix together all seasoning. Rub all over the ribs. Transfer to a ziplock bag, marinate overnight. (Keep in refrigerator)
Oven grilled method:
3. Transfer the ribs to a deep baking dish, reserved sauce. Bake in a preheated oven 200'C for 20 minutes (Note to myself: Rack 2, Traditional Mode)
4. Baste with the reserved sauce. Flip over, bake another 10 minutes. (Note to myself: Rack 2, Gratin Mode)
|This is how it looks like after flipped over. Sauce underneath.|
5. Reset oven temperature to 220'C, flip over the ribs, transfer to rack 4, grill for 5 minutes (Grilled mode).
把排骨放在上层，220 度烤 5 分钟。
6. Remove from oven, serve warm with steamed rice.
Air fry method:
Transfer the ribs to the pan, reserved the sauce. Cook for 8 minutes. Add the reserved sauce, cook another 8 minutes.
The cooking time may be vary depending on the amount and thickness of the ribs.
|Air fried ribs using this recipe.|
Photo updated: Dec 2, 2016.
1. Add 1 tsp ginger juice if omit tapioca flour. It enhance the flavour of the ribs. :)
2. If you are making this for last minute meal or do not have time to marinate overnight, after adding the seasoning, use a fork to prick some tiny holes in the meat.
* If you like it more flavourful, use Shao Xing Hua Diao cooking wine. If you like it milder in taste, use Sake.
Some feedback from those who have tried this recipe:
|By Wong Mee Yee|
|By Kwok Wai Mun|
|Tried, tested and tasted by Share Food Singapore|
|By Michelle Tan|