Pork ribs

I like ribs. When I was pregnant I went through one weekend where I just had to have them. I had them again recently after my baby came and for some reason they tasted like plastic. The meat was rubbery and dry. This tends to happen to me quite a bit, commercially made food can only taste good for so long. After a while it’s just off.

There are the instances where restaurants actually drop the quality of their food (stews lighter, portions smaller) ’cause they’re trying to make more money but this was different. I had a moment and I just knew I wasn’t eating these ribs at a restaurant again for long time.

Then I got the itch to make them myself. (^_^)

I didn’t look up any recipes, just wanted to see what I could come up with and I surprised myself. I’ve made this recipe 4 times now and it’s so good every time. I burned it once and it was still good! He he he! The thing I love about it the most is that it’s so simple, but the flavour is so rich.

Here is how it goes…

first you'll need the ribs, buy the ones that have been cut short like these, or have the butcher cut them for you. Find a butcher with a machine, don't let them hack with a panga! (I really don't like it when they do that) — first you’ll need the ribs, buy the ones that have been cut short like these, or have the butcher cut them for you. Find a butcher with a machine, don’t let them hack with a panga! (I really don’t like it when they do that)

cut them along the fleshy bit between the ribs, rinse the meat if it needs it then put in pan on medium heat. Let them cook in their own juices till they're no longer bloody — cut them along the fleshy bit between the ribs, rinse the meat if it needs it then put in pan on medium heat. Let them cook in their own juices till they’re no longer bloody

Stir often.This is not necessary but if you’d like to you can let the water dry out and then sear the meat a little before moving in to the next step. I did that once and it was nice but not necessary. If you do it, add a bit of water with the next step.

When the meat is no longer bloody, add 2 sliced onions, about an inch piece of grated ginger and 6 large cloves of grated garlic, stir

then add salt to taste, a tablespoon of paprika, and cayenne pepper (or pepper flakes, or chilli pepper, whichever you like to use), also to your taste, stir — then add salt to taste, and quarter teaspoon of black pepper, a tablespoon of paprika, and cayenne pepper (or pepper flakes, or chilli pepper, whichever you like to use), also to your taste, stir

at this point, someone will walk into the kitchen to ask what you're making, it smells so so good! — at this point, someone will walk into the kitchen to ask what you’re making, it smells so so good!

Cover and let the ribs continue to cook on low fire, let the stew reduce till it sears a little, but do not let it burn. Then add about half a cup of water and 2 tablespoons of honey. Stir. Cover. Continue to cooking low heat, let it reduce a sear a little again. Taste. Depending on how sweet of hot you like your ribs, this is a good time to add more chilli or honey. Then add a bit of water again to do one more reduction and sear.

After the last reduction and sear, you can serve them as is if that’s how you like them. I add just a little bit of water because I want them to be a bit stewy like you see in the photo.

I took these last photos after we had already eaten, ha ha ha! They're so good I forgot to do it after I was done, just want to eat! — I took these last photos after we had already eaten, ha ha ha! They’re so good, I just wanted to get to eating!

Husband Rating:

Yes, like I said, they are that good!

How do you like your pork ribs?

Pork ribs

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