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Sweet & Sticky Beijing Ribs

simon04

simon04

Just sharing this recipe I recently posted on my site.
 
Cinnamon with ribs? Yes, you may think it’s a strange addition, but I will hear none of it! The dish is sweet, sticky, saucy, aromatic and delicious… you get the picture! This was a recipe my Ma always used to make and most of the family really looked forward to the treat. I can’t even begin to describe how much I love this dish, or how smug I was when I realised I could make it myself!
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800g – 1000g pork spare ribs
Oil for deep frying
1tbsp Olive Oil (for wok)
Mixed lettuce leaves (for garnish)
3tbsp Water
3tbsp Light Soy Sauce
3tsp Sherry or Sake
2tbsp Minced Ginger
1.5tsp Bicarbonate of Soda (acts as meat tenderiser)
3tbsp Cornflour
3tbsp Flour
 
 
 
http://justsimon.co.uk/sweet-sticky-beijing-ribs/
 
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They look FANTASTIC!! But cinnamon is often used in BBQ sauce. Even here in the south. Many pit masters I've worked with use it in rubs for beef brisket as well. Though using it sparingly as it can overpower the rest of the ingredients. Thanks for the recipe will definitely be giving this a try looks like it would make great chicken wings!! Cheers
 
I hadn't thought to try it with wings... but I have used wing sauce for ribs.

It was based on Chocolate Bhut.
 
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