This is food for sharing and eating with your fingers. Pile the ribs into a big dish, place it in the middle of the table and enjoy!
TO DRINK: Grangehurst Pinotage 2001 has a bold, powerful plum character with a full mouth feel to stand up to this dish.
Sticky Singaprean spareribs
- 4 garlic cloves
- 20ml (4 tsp) fresh ginger, grated
- 2 red chillies, seeded
- 10ml (2 tsp) chilli paste
- 1 lemon grass stalk, chopped
- 5ml (1 tsp) fish sauce
- 30ml (2 tbsp) sesame oil
- 30ml (2 tbsp) soy sauce
- 5 curry leaves
- 20ml (4 tsp) ground cinnamon
- 2 cloves
- 10ml (2 tsp) salt
- 80ml (¹/³ cup) oil
- 1kg pork spareribs, chopped into bite-sized pieces
- 1 x 420g tin coconut milk
- 100g spring onions, sliced
- steamed rice, to serve
- 60ml (¼ cup) plum sauce, to serve (see Cook’s Tip below)
For the paste, put all the ingredients into a pestle and mortar and pound to a smooth paste.
Heat the oil in a wok for about 1 minute and fry the paste until fragrant, about 2 minutes. Add the spareribs and stir-fry until the meat is well coated with the spices, about 10 minutes.
Stir in the coconut milk and bring to a simmer. Cook until the meat is almost tender, about 30 minutes.
Continue to cook over a low heat until the sauce has thickened. Add the spring onions and stir to combine. Cook for about 2 minutes.
Serve with steamed rice and plum sauce while the ribs are still hot.
Find plum sauce at Asian supermarkets, Woolworths nationwide or specialist delis such as Thrupps in Johannesburg, 011-268-0298.