THERMAL COOKER - SPARE RIBS WITH RED WINE RESIDUUM

This dish is a stew pork ribs recipe but instead of stewing in claypot, I cooked the ribs using my Thermal Cooker.  I have to choose thermal cooking as I didn't have much time to be at the stove.  This dish was prepared during the time when my MIL was in hospital.

I had marinated the pork ribs the night before and made the wrapping and cooking the next morning before leaving for the hospital.  When I'm back in the evening, the ribs are cooked and tender.  As I like the dish hot, I reheat the parcel just before serving.

This pork ribs are very tasty with the meat juices and nicely coloured by the red wine residuum.  It isn't oily at all.  Glad that my family can get enjoy this yummy meat dish during busy times with the use of thermal cooker.
Recipe adapted from this month's selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients

[serves 3-4]

500 gm meaty spare ribs - whole [make a few slits]

1 tbsp shredded ginger

3 tbsp red wine residuum [ang chow]

Seasoning

1 tsp salt

1 tbsp sugar, sesame seed oil

3 tbsp shaoxing wine

1. Mix all the ingredients and marinate the ribs for at least 30 minutes or overnight.
2. Wrap the ribs with aluminum foil.  Seal well.
3. Pour 300 ml water into the inner pot of thermal cooker.   Put in the parcel, bring to boil for 20 minutes, off heat, cover the lid and transfer pot to the outer pot.  Close the lid and leave to cook for at least 2 hours.
4. Remove, garnish with spring onions and serve immediately [you may reheat the inner pot until the water dries up if there is still some water remaining in the inner pot or if you like to serve this dish hot].
5. If not using Thermal Cooker, you can heat up a clean wok, pour in 400 ml water and bring to boil.  Put in the parcel, cover with lid and cook for 30 minutes or until the water is dried.  Continue to cook for a further 3 minutes before removing.
6. Garnish and serve.
   
   
   

This post is linked to Cookbook Countdown #5 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray