Pork Spare Ribs with Sichuan Pepper
Difficulty: Cuisine: Saved: | 49 |  Recipe by: Breville |
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- 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
Melbourne chef, restauranteur and food writer Karen Martini has been cooking professionally for more than 20 years. She has headed restaurant kitchens including the iconic Melbourne Wine Room, white-hot Icebergs Dining Room in Sydney and her current artisan pizza restaurant Mr Wolf, winning countless chefs hats and other plaudits along the way.
Karen’s kitchen career has been balanced by media commitments, cookbooks and much-loved recipe columns, including a role as food editor of Sunday Life magazine, with the Sunday Age and Sun-Herald newspapers.
Breville have been working with some influential Australian Chefs, food bloggers and celebrites to inspire you to create delicious restaurant quality dishes at home.
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