Pork spare ribs are among the most popular ingredients in Chinese cooking and always regarded as a premium cut of meat. It was a big surprise, when I first came into New Zealand nearly fifteen years ago, to find them the cheapest cut in the supermarket butchery, lying next to dog bones! They have since proudly moved way up the shelves, the price has gone up more than five times, and roasted pork spare ribs are on the menu of every family restaurant! I do miss the $2.99 a kilo spare rib days, although it would seem churlish to complain about the price increase due to its popularity, after all, it is the ever-increasing appreciation of Chinese flavours that has made it easy to access so many Chinese cooking ingredients these days.
I like to prepare this dish because it’s really different from all the other pork spare rib recipes I know of. A good way to have vegetables with the ribs when I don’t feel like cooking a separate vegetable dish. I am very greedy and always try to coat the ribs with as much vegetable as I can, and end up with spare ribs that look like colourful fat cocoons. The coating is full of sweetness of carrot and the refreshing flavour of celery. Grilling for five minutes towards the end makes the coating quite crispy while the meat inside remains juicy and tender.
- 6 spare ribs, washed
- 1 egg, beaten
- Vegetable coating mix:
- 2 carrots, grated then minced
- ¼ celery, grated then minced
- 3 garlic cloves, minced
- ½ cup of bread crumb
- 1 tbsp oil
- 1 tsp salt
Pre-heat the oven at 185ºC. Dip all spare ribs in egg until they are completely coated. Mix all the coating ingredients, then coat the pork spare ribs.
Place coated spare ribs on a lightly oiled tray and roast for 20 minutes. Brush a bit of oil on spare ribs and oven grill for about 5 minutes or until cooked through.