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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| Photo taken: May 2015 |
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
(Different brand/ type of curry powder may affect the colour and taste of the grilled ribs)
*1 tbsp Shao Xing Wine or Sake 绍兴酒或日式清酒
Note:
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.
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| This time, I used meat curry powder, the colour is brighter and more aromatic. Photo updated: August 2019 |
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
1. Wash and dry ribs with kitchen towel.
把排骨洗干净弄干。
2. Mix together all seasoning. Rub all over the ribs. Transfer to a ziplock bag, marinate overnight. (Keep in refrigerator)
把所有腌料搅均匀涂在排骨。放在袋子里放冰箱腌隔夜。
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| If using meat curry powder, the colour is brighther. Photo updated: August 2019 |
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.
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| Air fried ribs using this recipe. Photo updated: Dec 2, 2016. |
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)
将排骨放在烤盘，放在烘炉的下层，200度烤20分钟。酱汁留着备用。
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。
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| 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.
烘烤时间只供于参考，因为每架烘炉都不同的。需自行调整。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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Enjoy!
Some feedback from those who have tried this recipe:
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| By Wong Mee Yee |
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| By Kwok Wai Mun |
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| Tried, tested and tasted by Share Food Singapore |
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| By Michelle Tan |
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