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Shermay's Singapore Pork Ribs

Ingredients

2kg chilled Canadian pork spare ribs
1 jar Shermay's Singapore Meat Marinade Original
1-3 tsp Shermay's Cilicuka Super Hot for spicy version
Black and/or white sesame seeds, toasted, optional
Scallions/spring onions, for garnish, optional

Cooking Method

1. Stir in 2/3s of the Singapore Meat Marinade with water and mix well. Set aside the rest of the meat marinade in the jar for later.

2. Cut the pork in between the ribs to fit into pot. Cover and using high heat, bring to boil then simmer at low-med heat for 15 mins.

3. Then turn the pork over, cover and continue to simmer for another 20 to 30 minutes.

4. After 20 to 30 minutes, check if the pork is tender by using a fork. Simmer until the meat is tender when poked with a fork.

5. Remove from pot and place on tray lined with baking paper.

6. Pour and smear the remaining Singapore Meat Marinade from the jar.

7. Roast in an oven pre-heated at 180°C for 15 minutes or until slightly charred.

8. Transfer to a serving dish. Sprinkle chopped scallions and sesame seeds.

Recipe by Shermay Lee, Shermay's Singapore Fine Food

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