Delectable tender fall off the bone pork cooked to perfection in a savoury oyster sauce.
A succulent, savoury oyster sauce cloaks tender slices of fall of the bone marinated pork.
I first tasted this amazing dish at a Christmas dinner, it was my friends moms traditional recipe. I immediately fell in love with the flavor. I knew I had to try it out immediately.
Every time I made it, it turned out better than the previous attempt. Its my all time favorite Easter special delicacy.
This recipe that I’ve put down is with a few alterations to the original.
Either way, if you love tender pork ribs, this is one recipe you have got to try out!
- 1 kg pork ribs
For the marinade:
- 3 onions
- 3 tbs ginger garlic paste
- 4 green chillies
- 10 pepper corns
- One inch cinnamon stick
- 4-5 cloves
- 2 tbs pepper powder
- 200 ml sprite.
For the sauce
- 5 tbs oyster sauce
- 4-5 tbs Worcestershire’s sauce
- 4-5 tbs tomato ketchup
- 2 tbs soy sauce
- 2 kashmiri chillies
- 1 bay leaf
- 1 tbs white vinegar
- 3 tbs green chilly sauce
Wash the ribs thoroughly.
Flatten the ribs out by pounding them.
Wash the ribs in Sprite and drain. Wash it 2-3 times.
In a blender/grinder,
Make paste of the all the marinate ingredients. Once a coarse paste is formed. Marinate the ribs in the paste with the left over sprite and set aside for 1 hour.
Place a lid and on slow flame, allow it to cook.
Check on the ribs every half hour for taste. If you feel it needs more oyster sauce or Worcestershire sauce, add accordingly.
So not add additional salt unless needed. The sauces have enough salts.
In 2-3 hours, you see your ribs almost ready and you’re able to even poke a knife easily between the lard.
Allow the sauce to thicken further.
You can garnish it with caramalized apples if you fancy the flavor.
And there you have it, your fall of the bone pork ribs. The dish can be complemented with a bowl of steamed rice.