OK, somebody might say, “meat again!!!” What can I say, last week post really inspires this one, but this time is my very own recipe. Yay!!! I admit I got a bit carried away with this post, but I stand by my recipe 🙂 I hope you stand by me. xoxo
Because my spareribs are a bit on a sweet side, I need something to compliment the flavour, so pickled bell peppers come to play. Sure, it looks like a lot of work, but you can prepare most ahead of time; come on, you can do it 🙂
P.S. Now that nominations for Saveur Blog’15 Awards are closed, I can’t wait to vote for my favourite blogs during March 30 – April 30. I nominated MANY of my favourite blogs this year, I am sure it’s going to be exciting when the winner are announced. 🙂 Since I found many wonderful blogs through previous years’ awards, I am so excited to check out all nominated blogs of this year. Yay!!!!
Thai style chilli paste spareribs burger
(make 6-8 burgers)
- 520g. Thai chilli paste with soya bean oil, like this one or this one (more if needed)
- 2 tbsp. lemon grass paste
- 2 tbsp. fresh squeezed lime juice
- 2 tbsp. ginger paste
- 2 tbsp. salt
- 1/2 cup apple cider vinegar
- 2.5 litres chicken or vegetable broth
- 2.5 kilogram pork ribs.
- Soy sauce or fish sauce, as needed
- pickled bell pepper, as needed
- kale leaves, as needed
- 6-8 regular size buns
Place the 1/2 cup (about 120g.) Thai chilli paste with soya bean oil, lemon grass paste, lime juice, ginger paste, salt, apple cider vinegar and broth in a large saucepan, and bring to boil. Adding ribs, cover with lid, and let it simmer for 40 minutes.
While waiting, add 1/2 cup (about 120g.) Thai chilli paste with soya bean oil in a small saucepan over medium heat. Add soy sauce or fish sauce and stir to ‘brush-able” consistency.
Carefully remove the ribs, when the time is up, from the large saucepan and place in a baking trey. Pour the chilli mixture over the ribs and brush to coat. Cover the trey with foil and refrigerate for 30 minutes until cool, or overnight.
Preheat the oven to 250 F. Add another 1/2 cup (about 120g.) Thai chilli paste with soya bean oil in a small saucepan over medium heat. Add soy sauce or fish sauce and stir to ‘brush-able” consistency. Roast ribs for 60-90 minutes, or until meat is tender falling off the bone; keep brushing the ribs with the chilli mixture every 10 minutes. Let cool completely, debone and rough chopped. Construct the burger & enjoy 🙂
Pickled bell peppers
- 2 organic red bell peppers, thinly sliced
- 2 organic yellow bell peppers, thinly sliced
- 2 organic orange bell peppers, thinly sliced
- 3 tbsp. whole peppercorns
- 1/4 cup sugar
- 3/4 cup lemon shrubs (or apple cider vinegar)
- 2 cups filtered water
- 1 cup white vinegar
- 1 tbsp. salt
- 3 sterilized jars (immersing jars & lids in boiling water for 3 minutes, then drain & dry on a rack)
Add sliced bell peppers to the jars; I did each jar per each colour bell peppers. Add 1 tbsp. whole peppercorns to each jar.
Bring water & white vinegar in a saucepan to boil, then add sugar, lemon shrubs, and salt; simmer for 2-3 minutes. Carefully ladle the liquid into each jar; leaving 1/2 inch space from the lid. Let cool and cap with lids. Keep refrigerated for a week.
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