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Five Spice Country Style Ribs
4 lb Country style pork loin ribs
2 ea Leeks, sliced
1/2 c Packed brown sugar
2 T Cider vinegar
1/2 c Soy sauce
1/3 c Dry sherry
2 t Chinese five spice powder
2 T Hoisin sauce
1 t Minced ginger
1 ea Garlic clove, minced
1 ea Red bell pepper, julienned
3 T Cornstarch
3 T Water
In dutch oven, cover ribs with water. Bring to the boil. Reduce heat. Simmer, covered, for 3/4 hour. Drain through cheesecloth lined sieve into bowl. Skim fat, measure out 2 cups cooking liquid and return to pot. Add ribs, leeks, sugar, vinegar, soy, sherry, five spice, hoisin, ginger and garlic. Bring to the boil. Reduce heat. Simmer, covered for 20 minutes or until ribs are tender. Stir in red pepper. Cook 10 minute or until tender. Strain, reserving cooking liquid. Transfer ribs and vegetables to bowl. If necessary, add water to make 3 cups liquid in pot. Bring to a boil. Blend cornstarch with 3 tbsp water. Whish into cooking liquid and boil, whisking 2-3 minutes or until thickened. Return ribs and vegetables to pot, stirring to coat. Transfer to platter. Garnish with chopped chives. Makes 6 servings.
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