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Wednesday, 27 May 2015

Dingoozat Signature Grilled Ribs (Oven Grilled & Air-Fried Method) 秘制特色排骨 (中英文食谱)

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! 

Ingredients: 材料

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380g Baby Back Ribs 猪小排

Seasoning: 腌料

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)

涂上酱汁,把排骨翻过来。烤10 分钟。

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. 


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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

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