BAKED MEATY SOFT RIBS WITH NAM YEE [REVISITED]

This baked meaty ribs is similar to my earlier posting [here].  The only difference is in the ribs used.  The slab of meat is boneless, it is that part of meat over the spare ribs.  Not always available but you can request the butcher to cut it for you.   A piece weighs about 500 gm, just nice for this recipe.
The meat is tasty, juicy, tender but still has a bite after roasting.

Ingredients

[serves 5]

500 gm meaty spare ribs [1 whole piece] - washed and drained - make several slits to across the tendons if any

Marinade - Mixed Together

1 tbsp chopped garlic

1/2 tsp baking soda [less if you are marinating it for longer time]

1/4 tsp pepper

1 piece Shanghai Red preserved beancurd - mashed

2 tsp red taucheo liquid

2 tbsp water

1 tbsp Shaoxing wine

1/2 tsp sesame seed oil

1. Mix spare ribs with marinade and leave to marinate for at least 3 hours in the fridge.
2. Preheat oven at 220 degrees C, drain the marinade from the spare ribs and arrange on a greased aluminium foil.  Put in oven to bake for 15 minutes.
3. Glaze spare ribs with the remaining marinade.  Lower temperature to 190 degrees C and continue to bake for another 15 minutes till meat is cooked.
4. Switch oven function to grill and bake the meat for another 10 minutes so that the meat is slightly charred. The pork ribs are tender, cooked and brown with this cooking time.
5. Remove from oven, serve hot with rice.  I served it with tasty fragrant chicken rice [recipe here].

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