How do you keep a Chinese stew of ribs?

Ribs: cooling: Allow the ribs first to cool to room temperature after cooking. Do this within two hours of preparation to prevent bacterial growth. Save: Place the cooled ribs in an airtight container. Pour some of the sauce over to keep the ribs moist. This helps to prevent dehydration while rehearning. Refrigerator: Store the container in the fridge if you plan to consume them within 3 days. Freezer: For longer storage you can freeze the ribs. They stay well in the freezer for up to 3 months. Make sure you pack them well to prevent freezer fire, preferably in vacuum bags or airtight containers. Sesame rice: Store: Once cooled, place the rice in airtight containers and store in the fridge. Shelf life: the rice stays in the fridge for up to 1 day. Cucumber salad: Save: The cucumber salad is best to consume fresh. If you still have to keep it, put the salad in an airtight container. Refrigerator: Store the salad for 1 day in the fridge. Due to the dressing, the cucumber can become watery and lose his crispiness.

Chinese stew of ribs with look, ginger and 5-spice

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Chinese stew of ribs with look, ginger and 5-spice, served with sesame rice and a fresh cucumber salad

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Ingredients

What do you need?

Quantity: 4P

For the stew:
2500g pig ribs
1 tbsp ghee
1 tbsp Santa Maria Five Spice Chinese Style
6 cloves of garlic, finely chopped
5 cm ginger, finely chopped
2 shallots, finely chopped
½ chili pepper, finely chopped
3 tbsp brown sugar
3 tbsp soy sauce
1 tbsp apple cider vinegar
500 ml of brown stock or chicken broth
1 tbsp cornflour, dissolved in a little water

For the sesame rice:
200g Basmati rice
Sesame seeds, roasted
Sushi vinegar
4 Spring scholars, finely chopped

For the cucumber salad:
1 cucumber, cut into thin slices
2 tbsp vinegar
1 tbsp sesame oil
A pinch of salt

For the sesame rice:
200g Basmati rice
Sesame seeds, roasted
Sushi vinegar
4 Spring scholars, finely chopped

For the cucumber salad:
1 cucumber, cut into thin slices
2 tbsp vinegar
1 tbsp sesame oil
A pinch of salt

Preparation method

How do you make this?

Cut the pork ribs from each other and season them with pepper, salt and 5-spice powder.

Heat the ghee in a wide stew and fry the ribs nicely golden brown around. Do this in several times to color them well. Then remove them from the pan.

In the same pan, add the finely chopped look, ginger, shallots and chili pepper. Let it rise.

Add the brown sugar and let caramelize. Then extinguish with the apple cider vinegar and soy sauce, then add the broth and stir well.

Add the ribs to the pot again and let it simmer for about 45 minutes until the ribs are soft.

Remove the ribs from the sauce. Add the dissolved cornflour to the sauce to thicken it. Add the ribs to the thick sauce again. This step can be skipped if you would rather not bound the sauce.

Prepare the cucumber salad by mixing the slices of cucumber with vinegar, sesame oil and a pinch of salt.

Cook the rice according to the instructions on the package and stir in the finely chopped spring onion, a little sushi vinegar and the roasted sesame seeds.

Serve the ribs with the sesame rice and cucumber salad.

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