[AS FEATURED ON ST FOOD COLUMN] These Chinese Honey Pork Ribs (蜜汁排骨) may well be the most succulent, melt-in-your-mouth, fall-off-the-bone pork ribs you have ever tasted. Find out the secret to achieving that sticky shiny glaze and smoky aroma!
Chop the garlic finely and set aside
Wash the spring onions / parsley and chilli.
Slice the chilli finely and set aside. Then slice the spring onions.
Put the whole piece of pork rib into the wok, making sure that there is enough to cover the pork ribs.
When the water is boiling, lower the heat. Then allow the pork ribs to simmer for 1 1/4 to 1 1/2 hours until the meat is soft but not disintegrated or until the gravy becomes sticky.
Remove the pork ribs and place on a rack. Set the gravy aside for later use.
Glaze it with maltose and grilled in the oven at 220 degrees celsius for 5-10 mins with top fire only until it is slightly charred.
When ready, cut the pork rib rack into individual ribs. Garnish with sesame seeds, spring onion/parsley, and chilli, and serve with rice and the sticky gravy.