Monday, September 29, 2008

Roasted Sweet Garlic Ribs

This is one of my many favourites. In fact, my kids and friends too. This is like 'char siew' (sweet roasted lean meat). Maybe if you use lean meat, it will look more like 'char siew'. I prefer to use ribs ... because I like to eat with my hands. :P Yeah! Hold the rib by the bone and clean the meat off. It's especially nice with a little fat on the meat. ;) You can leave the garlic if you don't like it but me and the kids love garlic. Did I say my daughter loves to eat fried (minced) garlic on its own? ;) Ingredients:
  • 500g Ribs
  • 3 tablespoon Minced Garlic (optional)
  • 2 tablespoon sugar
  • 1 tablespoon Cooking Wine
  • 1/2 tsp Salt
  • 500ml Chicken Broth
  • 1 tablespoon Honey

How to do it:

  1. Blanch the ribs.
  2. In a new pot, add ribs and all the other ingredients except honey.
  3. Bring to a boil.
  4. Reduce heat to low fire and simmer for 45 to 60 minutes, till the ribs are tender.
  5. Remove the ribs and place on foil and retain the sauce.
  6. Add honey to the sauce to be used for basting.
  7. Bast ribs with sauce and roast in oven at 170C for 10 minutes.
  8. Repeat for a few times or till ribs are brown.
Note: If
you don't have an oven, you can shallow fry the ribs till brown. Bring the sauce with the honey to a boil and then coat the ribs evenly with it.


  1. Thanks for the recipe. Is the sauce for basting taken from the pot of broth used to simmer the ribs?

  2. everymorning i start my day checking feeds...
    and when i came across ur blog... my tummy make noise... lol

    but hor.. pork rib got fat right? lol

  3. Great to know that your girl loves garlic, my son just push everything out by his tounge when there is strong smell of garlic in it. It's difficult to introduce new taste to him now at his 18-month, sigh. :(

  4. This one looks real good, and easy too!

  5. These ribs look so fantastic! A lot of steps (for me, at least), but I have been wanting to try my hand at ribs lately, so perhaps I'll bite the bullet. Well, perhaps after the weather cools down as I think it was in the 90s today in LA.

  6. Mmm... looks delicious. I'll try this recipe soon. Thanks for sharing.

  7. Yum! This recipe looks delicious! Thank you for sharing - I'll have to try it soon!

  8. hello wokkingmum,

    looks yummy. I have a oven toaster, so is it toast or bake option i shd set it to?

  9. wow..that looks oh-so-delicious. I am going to try that this weekend. Love your posts !!

  10. now that i can get my hands on pork ribs easily...i am so tempted to try this! :)

  11. yummy I love the little bit of fat on ribs too, what a cute blog u have :)

  12. Family First,
    Yes, it is. :)

    Haha ...
    I prefer to buy those with a bit of fats but you can away trim them off or buy lean meat mah.

    It's like this lah. My daughter like to eat all this funny stuff that usually kids dont like but I have problems getting her to eat regular food. :P


    I hope do try this.

    Hope you like it.

    You are welcome.

    Maybe you can toast it cos we just want to get the surface a bit burn.

    :) Have you tried?

    Mochachocolata Rita,
    Is it difficult to get ribs in HK? Can try using lean meat and make Char Siew instead. :P

    Tastes of Home,
    Thank you!

  13. WOWWWWWW Delicious and it looks so yummy.
    That pic is saying to me eat me eat me.
    I am gonna try this once.

  14. Happy Cook,
    Hahaha ... I hope you will try it out soon then.

  15. These look so delicious! I am making them this week and have all the ingredients on my grocery list. Can you give me a quick tutorial on how to blanch the ribs - specifically for how long?


  16. Nicole,
    Sorry for the late reply.
    In case you still need to know, I blanch my rib in boiling water for about 2 minutes to get rid of the scam and the 'porky' smell. The timing depends on how big and meaty the ribs are. It's not to cook it thru.

  17. I tried this recipe again, this time i baked using an oven. funny... why mine is not reddish like yours? mine just like the last time. Do I cover with foil ?
    Any idea what went wrong?