YIELDS FOR 5 PEOPLE
  • 2 kg Spare ribs
MARINATING INGREDIENTS
  • 150 gm Demi Glace Brown Sauce
  • 50 gm Knorr Aromat Seasoning
  • 10 gm Salt
  • 80 ml Ginger juice
  • 80 gm Fresh garlic paste
  • 10 ml Sesame oil
  • 8 ml Shallot oil
  • 3 gm White pepper powder
  • 1 no Egg
  • 80 gm Corn flour
MARINATE METHOD
  1. Mix all ingredients with ribs for 4 hours in chiller.
  2. Deep fry ribs until golden browm.
BRAISED STOCK INGREDIENTS
  • 4 litre Beef stock
  • 10 gm Cinnamon stick
  • 5 gm Star anise
  • 100 gm Celery
  • 120 gm Carrot
  • 100 gm Onion white
  • 100 gm Garlic brown
  • 100 gm Demi Glace Brown Sauce
  • 80 gm Knorr Aromat Seasoning
  • 5 gm Salt
  • 15 gm Crystal rock sugar
METHOD
  1. Stir-fried spiced cinnamon stick and star anise
  2. Add in beef stock, all the ingredients and braised for 20 minutes or more until ribs soft.
  3. Remove ribs and strained braise stock into a stock pot to make brown sauce.
BROWN SAUCE INGREDIENTS
  • 1 litre Braised stock
  • 1 bottle Lea Perrine sauce
  • 1 bottle HP sauce
  • 250 gm Sugar
  • 100 gm Demi Glace Brown Sauce
  • 300 ml Dark vinegar
  • 120 gm Coffee powder
METHOD
  1. Use the strained stock, add Lea Perrine sauce, HP sauce and others ingredients cook till sauce thickness. Season to taste.
GARNISHING INGREDIENTS
  • 10 gm Coriander brunoise
  • 10 gm Red chili brunoise
  • 30 gm Spring onion chop
  • 15 gm Garlic brunoise
  • 10 gm Five spiced salt
  • Seasoning to taste

METHOD

  1. Stir fry the ribs on high heat and season to taste.
  2. Stir fry ganishing ingredients and drizzle on top of the ribs.
  3. Serve ribs with brown sauce.
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Directions