Slow Braised Asian style Pork Ribs

This is a simple recipe, put it in a pot, stick it in the oven and leave. It also improves if you leave it to cool and reheat the next day.

The sauce is very rich so you don't need a lot, and it may be worth serving wit a nice green salad. I first cooked this in Tybee Island, Georgia and not changed the recipe much since then - however, I did use Beef Short ribs (lower rib of beef or brisket).

Ingredients

• 1 Kg Sliced pork ribs
• 2 Sticks of Lemon Grass
• 1 Lime
• 1 Cup rice wine vinegar
• 1 Cup Light Soy Sauce
• 4 Tbsp Fish Sauce
• 4 Tbsp Cooking Sheery or Shaoxing rice wine
• 2 Tbsp Crushed Chill
• 2 Tbsp Corriander seeds
• 1/2 Cup Palm Sugar
• 1 Cup Water

Directions

1. turn on the oven, 150c
2. In a deep casserole dish. place the ribs and start covering with all the liquid ingredients
3. put in oven for 30 minutes to warm through with lid on the dish
4. Bruise the lemon grass stalks and set aside
5. remove ribs from oven and add the lemon grass, Coriander seeds, chilli flakes, palm sugar and the juice from the lime.
6. Place a lid back on the dish and put back in the oven for two hours
7. After two hours, remove the lid and stir. Put back in the oven, increasing the heat to 180c with the lid removed. This helps to thicken the sauce.
8. Remove from the oven after a further 30 minute and separate the sauce from the ribs
9. Put the sauce in a pan and reduce further to make it very sticky
10. Serve with Jasmine rice using the thickened sauce as a covering to the ribs. This is a very rich sauce so you won't need a lot.