How about these Oven Baked Asian Ribs with Crispy Onions for Chinese New Year? Slow cooked in the oven until tender, then brushed with a sticky marinade and finished with crispy onions!
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Appetizer, Dinner, Sides
Cuisine: Asian, Chinese
Keyword: Any Time Of the year, Chinese New Year, Fakeaway, Family Meal
½tsplemongrass pasteor one lemon grass stick, very finely chopped
2tbspdry sherry
2tbsplight brown sugar
Onion and Chilli Topping:
2tbspvegetable oil
2clovesgarlicpeeled and minced
3-4Chilliesa mixture of red and green, finely chopped (I use fresno variety, but use your favourite)
100g(1 1/3 cups) shop-bought crispy onions
½tspsalt
4spring onions (scallions)roughly chopped
Instructions
Place the ribs in a large bowl or bag. Mix all of the remaining rib ingredients -except the brown sugar - together to form a marinade. Pour half of the marinade on the ribs and toss to fully coat. Cover the other half of the marinade and place in the fridge. Cover the ribs and marinade in the fridge for 2 hours (up to overnight).
Once the ribs have marinated, preheat the oven to 110C/225F (fan). Place a rack over a baking tray and pour 400ml (approx 1 + 3/4 cups) of boiling water into the tray. Place the ribs on the rack in a single layer and place in the oven for 2 and a half hours.
After 2 and a half hours, brush the remaining marinade onto the ribs and sprinkle on the brown sugar. Place back in the oven for 30 minutes.
2 tbsp light brown sugar
Meanwhile, make the onion and chilli topping. Heat the oil in a small frying pan (skillet). Add the garlic and chillies and fry on a medium heat for a few seconds, then add in the onions and salt. Heat, stirring regularly for 2-3 minutes until heated through. Add the spring onions and stir through for a minute, then turn of the heat.