A never-fail dinner party dish. Just throw everything in a pot and ignore it until your guests arrive. The meat is so rich and unctuous, but the broth is punchy and intense. Recipe by Karen Martini. This recipe uses the Smart Oven Pro™ by Breville.
Ingredients
25gm dried shrimp
300ml Shaoxing wine (Chinese rice wine)
200ml oyster sauce
100ml soy sauce
5 lime leaves
10cm piece ginger, julienned
10 cloves garlic, smashed
2 tablespoons Sichuan pepper
250ml water
1 onion, finely sliced
50gm dried shitake mushrooms
1 orange, zested and juiced
2 star anise
2 red bullet chillies, split
3 tablespoons honey
8 pork spare ribs
Method
For best results, use the Smart Oven Pro™ by Breville
Pound the dried shrimp using a mortar and pestle until it resembles a fine powder and looks "fluffy"
Place all ingredients into a casserole dish, and toss ribs in sauce to coat evenly; Cover well with foil
Place inside SMART OVEN and close the door
Select SLOW COOK and press START to confirm
Toggle to select HIGH setting and dial up 3 hours; Press START
Once cooking time has counted down, remove the dish from oven
Take out cooked soft ribs and skim excess fat from the top of the liquid; Return the ribs to the sauce.
Serve with steamed long grain rice, simple Asian greens or a fresh zingy Asian-style slaw
