Recipe: Braised Spicy Satay Pork Ribs

Braised Spicy Satay Pork Ribs

Adapted from Ng Siong Mui


1.5 lb pork spare ribs
1 tsp salt

1 tsp sugar

1 tsp five spice powder

1 tbsp satay sauce

1 tbsp peanut butter

1 tbsp Chinese cooking wine

1/2 tsp corn starch

1/2 tsp flour

1 tbsp canola oil


1 tbsp canola oil

10 cloves garlic, finely diced

6 tbsp ketchup

100g palm sugar

2 tbsp black vinegar

1 tsp salt

1 tbsp lemon juice

2 1/4 or 450 ml cups hot water


A. Marinate the pork spare ribs with all the ingredients for at least one hour. 

B. To make the sauce, mix all the ingredients except the oil and garlic. 

Heat the oil in a wok or clay pot. Fry the garlic until aromatic, taking care not to brown it. Add the marinated spare ribs (A) and toss in the hot oil for a bit. Add the pre-mixed sauce ingredients and bring to a boil. Simmer, covered, for 3 hours. 

Served here with an heirloom cherry tomato egg scramble, stir-fried celery and cashew nuts, chicken bone broth and steamed jasmine rice. 


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