Gastronomixs

Oriental-flavoured spare rib

This component shows that you can do much more with spare ribs than you might imagine. This dish is very sophisticated and easy to eat. 

Creation by Rik van den Eijnden

Oriental-flavoured spare rib

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Ingredients

1

kg

spare ribs

1

litre

water

80

g

curing salt (colorozo)

1

kg

brined spare ribs

 

 

caul fat

2

 

shallots

2

cloves

garlic

1

 

red chilli pepper

25

g

cane sugar

100

g

kecap manis (thick, sweet soya sauce)

50

g

sweet chilli sauce

1

tbsp

sushi vinegar

50

g

Chinese black beans (jar)

Preparation method

  • Mix the water with the curing salt and lay the spare ribs in the brine for 24 hours.
  • Make sure that you have 1kg of brined spare ribs left over for this preparation.
  • To make the black bean marinade, first dice the shallots and finely chop the garlic.
  • Slice the red chilli pepper into thin half rings.
  • Gently fry these ingredients together with the black beans in a pan with a little oil.
  • Then add the cane sugar and allow the sugar to caramelise.
  • Add the sweet soya sauce, chilli sauce, and sushi vinegar and boil briefly.
  • Remove the spare ribs from the brine, separate the ribs, and scrape the bones clean so that you can carefully push back the meat.
  • Flatten the meat by hitting it with the blade of a chef’s knife.
  • Place two layers of cling film on the work surface.
  • Place pieces of caul fat on top so that it is large enough to roll the individual ribs in it.
  • Place the meat on the caul fat and sprinkle liberally with the black bean marinade.
  • Wrap the cling film as tightly as possible around the ribs.
  • Then wrap the ribs tightly in a piece of aluminium foil.
  • Vacuum pull the ribs and cook in the Roner at 60°C for 24 hours.
  • Then cool in iced water.
  • You can now fry the ribs in butter, deep-fry them with batter or panko, or smoke or cook them on the barbecue.

Serving suggestions

  • As a component in an entremets or main course, e.g. with rice, cucumber, or pumpkin components.
  • As a snack with a homemade chilli sauce.
  • As an amuse-bouche with truffle crumb. 

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