Honey Pork Ribs
Honey Pork Ribs
Ingredients
- 1 kg pork ribs
- 1/2 teaspoon salt
- 2 teaspoons light soya sauce
- 2 tablespoons honey
- 3 slices ginger
- 30 grams rock sugar
- 1 teaspoon dark sweet soy sauce
- 2 tablespoons water
- 1/4 teaspoon toasted sesame seeds
- 1 spring onion, julienned
- as needed oil, for pan-frying
Instructions
- 1
Place the pork ribs in a mixing bowl. Add 1/2 teaspoon salt, 2 teaspoons light soya sauce, and 2 tablespoons honey to the ribs. Mix the ingredients well until the ribs are evenly coated. Cover the bowl with cling wrap and place it in the fridge for 1.5 hours to marinate.
⏱️ 5 min
- 2
After marinating, remove the ribs from the fridge and leave them on the counter for 30 minutes to bring them back to room temperature.
- 3
Heat some oil in a wok or large pan over medium heat. Pan-fry the pork ribs in two batches. Cook the ribs on one side until they turn golden brown, adjusting heat to low to medium to prevent the honey from burning. Flip the ribs and cook the other side until golden brown. Once both sides are golden brown, remove the ribs from the wok. After the second batch is done, add the first batch of pan-fried pork ribs back into the wok.
⏱️ 15 min
- 4
Add 3 slices ginger and 30 grams rock sugar to the ribs in the wok. Pour in 1 teaspoon dark sweet soy sauce and 2 tablespoons water. Toss the ribs a few times to coat them with the sauce. Reduce the heat to the lowest setting.
⏱️ 5 min
- 5
Cover the wok with a lid and let the ribs cook for about 20 minutes. For a 'fall off the bone' texture, cook on low heat for about 1.5 to 2 hours, remembering to add water when necessary to maintain liquid.
⏱️ 20 min
- 6
After 20 minutes (or desired cooking time), remove the lid. Increase the heat to about medium. Cook, stirring occasionally, until the sauce thickens and coats the ribs. Once the sauce has thickened, switch off the stove.
⏱️ 10 min
- 7
Arrange the honey pork ribs on a serving plate. Garnish with 1/4 teaspoon toasted sesame seeds and julienned spring onions. Serve warm, ideally with a bowl of warm rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Pork Ribs
- 1 kg pork ribs
- 1/2 teaspoon salt
- 2 teaspoons light soya sauce
- 2 tablespoons honey
- 3 slices ginger
- 30 grams rock sugar
- 1 teaspoon dark sweet soy sauce
- 2 tablespoons water
- 1/4 teaspoon toasted sesame seeds
- 1 spring onion, julienned
- as needed oil, for pan-frying
Instructions
- 1
Place the pork ribs in a mixing bowl. Add 1/2 teaspoon salt, 2 teaspoons light soya sauce, and 2 tablespoons honey to the ribs. Mix the ingredients well until the ribs are evenly coated. Cover the bowl with cling wrap and place it in the fridge for 1.5 hours to marinate.
⏱️ 5 min - 2
After marinating, remove the ribs from the fridge and leave them on the counter for 30 minutes to bring them back to room temperature.
- 3
Heat some oil in a wok or large pan over medium heat. Pan-fry the pork ribs in two batches. Cook the ribs on one side until they turn golden brown, adjusting heat to low to medium to prevent the honey from burning. Flip the ribs and cook the other side until golden brown. Once both sides are golden brown, remove the ribs from the wok. After the second batch is done, add the first batch of pan-fried pork ribs back into the wok.
⏱️ 15 min - 4
Add 3 slices ginger and 30 grams rock sugar to the ribs in the wok. Pour in 1 teaspoon dark sweet soy sauce and 2 tablespoons water. Toss the ribs a few times to coat them with the sauce. Reduce the heat to the lowest setting.
⏱️ 5 min - 5
Cover the wok with a lid and let the ribs cook for about 20 minutes. For a 'fall off the bone' texture, cook on low heat for about 1.5 to 2 hours, remembering to add water when necessary to maintain liquid.
⏱️ 20 min - 6
After 20 minutes (or desired cooking time), remove the lid. Increase the heat to about medium. Cook, stirring occasionally, until the sauce thickens and coats the ribs. Once the sauce has thickened, switch off the stove.
⏱️ 10 min - 7
Arrange the honey pork ribs on a serving plate. Garnish with 1/4 teaspoon toasted sesame seeds and julienned spring onions. Serve warm, ideally with a bowl of warm rice.
⏱️ 5 min