Material: 500g Three-bone pork ribs
- 1 Whole Garlic
- 1 Cayenne pepper
- ½ Zucchini Sliced
- ¼ Ground Red Pepper Sliced
- 3 Bella Mushrooms Decided
- 10g Baking Soda
- 5g Sugar
- 30ml Water
- 3pcs PRB Fermented Red Bean Curd
- 1 tbsp PRB Golden Label Superior Light Soy Sauce
- 3 tbsp PRB Hoisin Sauce
- 2 tbsp PRB Superior Dark Soy Sauce
- 65g Sugar
- 15g Honey
- 100ml Liquid
- Salt and Black pepper to taste
Clean the ribs, slicing the cutting pattern on the surface. This allows the marinade and sauce to penetrate better, ensuring flavor throughout the rib.
Marinate with the baking soda mixture for 2 hours, then rinse with water. The baking soda is a tenderizer, making the ribs soft and succulent. Rinsing after ensures the ribs aren’t overly alkaline.
Chop the garlic and cayenne pepper, blend them with some water, and squeeze out the juice. This creates a spicy and aromatic juice that forms the base for the seasoning.
Grind the PRB Fermented Red Bean Curd with a spoon. Ensures a smoother texture, which helps in achieving a consistent sauce.
Combine garlic juice with all the seasoning materials. Integrating all flavors for a comprehensive and flavorful marinade.
Marinate the ribs with the sauce for 6 hours or overnight in the fridge. Allows the ribs to fully absorb the flavors, enhancing the taste.
Braise the rib in the oven for 45 minutes at 230°C (brushing the sauce on the rib every 15 minutes). Slow braising ensures the ribs are tender and juicy. Regular brushing keeps them moist and intensifies the flavor.
Cut vegetables into strips.
Fry the vegetables in a hot pan, seasoning with salt and black pepper to taste. Cooking the vegetables brings out their natural flavors and makes them a crunchy and flavorful accompaniment.
Decorate the ribs with the sautéed vegetables. Adds color, texture, and additional flavor to the dish, making it visually appealing and more balanced.
Serve and enjoy your tender, flavorful, and beautifully presented Honey Glazed Braised Pork Ribs!