Name: Salt and Pepper Garlic Pork Ribs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Ribs; 200g Glutinous rice flour; 50g water; 50g garlic; 2 tablespoons sweet wine; Some oil; Some Five spice powder; Some Salt and pepper powder; Some Chili powder; 2 tablets ginger; 2 pieces Shallots

Salt and Pepper Garlic Pork Ribs

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

How dark the ribs sound like this, how amazing they are to eat! Jiaoxiang is soft and glutinous, delicious to lick your fingers!
My son has never been interested in pork ribs and the like. No matter how he cooks it in soup or stir-fry, he doesn't eat it anyway, so my family makes only a handful of ribs.
I was really greedy on the weekend. I bought a catty of spare ribs and fried them with my child’s favorite glutinous rice balls. I didn’t expect it to be unexpectedly delicious. I brought it out of the pot to my son who was doing homework and asked him to taste it while it was hot. The remaining two dishes were cooked well. When we greeted everyone for the meal, my son brought up an empty plate and slapped his finger intently, telling us that it was finished...
Even my son who doesn't eat ribs likes it so much. My husband is too curious and strongly urges me to make another plate...
So what, ribs are so expensive, write an article for you to see~
In fact, cooking is the same as being a human being. There is no need to be too disciplined. Sometimes it’s great to have a different combination. It’s also great to try an unusual taste. Maybe there is a local special dish that you created!
Distilled rice balls + ribs, how dark this pairing sounds, it tastes amazing!
The fermented wine is sweet and mellow, with its own soft aroma, and the compound effect of cooking wine + sugar when used in the dish, and the effect of removing fishy and improving freshness is first-rate.
In order to make the fragrance even better, I specially fried a large plate of "Golden Garlic" and put the minced garlic in a pan at 100 degrees and fry it back and forth until golden. The outer skin is crispy, and you can taste the fragrance of the garlic inside the bone after chewing. Don't throw the leftover garlic oil, save it for the ribs, the adults next door are crying. The scent of meat is mixed with garlic, and the bones are fried crisply, and the dripping oil is more attractive than gold.

Salt and Pepper Garlic Pork Ribs

1. Cut the ribs into evenly-sized pieces. If you don’t know how to cut, buy the processed ribs, or you will chop very stubbornly. After all, ribs are so expensive. Of course, you have to cut them to look better. My dad cuts them. It’s so beautiful, isn’t it?

2. Making scallion, ginger and garlic water: put 2 shallots, 2 slices of ginger, 2 heads of garlic and 50g of water in a blender to smash.

3. Filter out the green onion, ginger, and garlic water.

4. Put the chopped ribs into the basin, add 7g of salt, an appropriate amount of filtered onion, ginger, and garlic water, stir well and marinate for 15 minutes.

5. When marinating the ribs, let’s pick up glutinous rice balls. Add 100g of glutinous rice flour to 85-90g of warm water to make a floc. Then knead it into a ball and place it on the palm of your hand.

6. Boil a pot of boiling water, add the small balls and cook until it floats.

7. Pick up the cold water and set aside.

8. Put the marinated ribs into an air fryer and fry at 230 degrees for 8 minutes.

9. Take it out, turn it over, and fry it for another 6 minutes. Use an air fryer to cook this dish. The ribs will be particularly burnt. If you don’t have a fryer, just use it for frying. It's you who eat it anyway, and it's not me who is fat.

10. Cut 50g garlic into minced garlic, put it in a pan at 100 degrees, fry on low heat until golden brown, remove and let cool, save the garlic oil for later use.

11. Scoop two tablespoons of sweet wine stuffed rice and pour it into garlic oil, cook on low heat until the aroma comes out.

12. Add the fried pork ribs, simmer for 2 minutes, then add the cooked dumplings, gently flip the ribs and dumplings with a spatula, and when the sauce is thickened, sprinkle with chopped green onion and fried garlic. Out of the pot. Spicy Hunan Meimei also adds a lot of chili powder to enhance the flavor. This pot combination is served in the heat. It is salty and sweet, fragrant and slightly spicy, perfect collision, and the taste is wonderful! This dish was brought out with a savory flavor, irritating the index finger, even people who don't eat ribs can't help but stretch out their chopsticks! The ribs are covered with thick oily red sauce, and the small round balls that I knead are soft and chewy, and every bite is full of flavor. Bring the bibimbap with juice and water at the bottom of the plate to ensure a full belly!

Tips:
Don't just use dregs in sweet wine, you need a lot of broth to simmer the ribs. If you buy all the dregs, then add some water and cook it together. Knead the glutinous rice dough a little harder, and cook it to keep its round shape.