Braised char siew spare ribs!

My man loves, loves, LOVES this dish and for good reason.  The meat is tender and juicy and packed full of flavour.  I love, love, LOVE this dish and for good reason.  It’s nutritious, healthy and proof that clean eating doesn’t need to be boring, nor is the food we eat bland.  In fact, it’s VERY yummy!

Feminists will lie and claim that not cooking is ’empowering’ to women.  That’s garbage because cooking is not only fun, you can also get a whole lot done whilst a dish is slowly simmering away on the stove!  There’re so many ways to prepare meats like chicken, pork and lamb, as well as fish and seafood.  Experiment away in your kitchen and come up with something new from time to time to surprise your loved ones!


Poke holes in spare ribs and marinade them in Lee Kum Kee char siew sauce, sesame oil and Chinese wine overnight.  Melt butter in pan, brown some garlic and stir in cut chilli padi, then fry the ribs on medium-high heat for about 2 minutes.  Turn down the heat, add a little water, cover the pan and slowly cook the ribs for about half an hour.  Add more water if need be to prevent charring.

After half an hour, stir in more water and char siew sauce, sesame oil and Chinese wine.  Cover and cook again for another half an hour.  Turn the ribs every 10 minutes so they absorb the sauce.  Once done, they should look deliciously browned like in the next photo.  Take them out, reserving the liquid and let them stand at room temperature.


Boy do they smell great by now!!! 😀

For the last step, heat up the pan again and cook cut eggplant in the gravy.  Stir and them the veggies till they’re evenly coated.  When you’re just about done and the eggplant is sufficiently softened, heat up the ribs in the microwave for about 10 seconds.  Too long will dry them out.  We want nice juicy and tender ribs.


The finished dish! : )  Be warned: chilli padi is VERY spicy and if you add enough (I did), it can make you tear if you bite into 1.  So if you’re not used to too much spice, add it sparingly to the dish.


Wishing you fun,



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