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Ingredients
- Ingredients for Sticky Pork Ribs:
- 4 kg Pork Ribs
- 1 cup ABC Kecap Manis
- 1 cup Tomato Sauce
- 1 cup BBQ Sauce
- 1/2 cup Honey
- 1/4 cup Lee Kum Kee Oyster Sauce
- Ingredients for Fried Rice:
- 5 tbsp Cooking Oil, divided
- 1/4 cup Chopped Onion
- 1 tsp Minced Garlic
- 1/4 cup Chopped Carrot
- 1/4 cup Ham, shredded
- 1/4 cup Sweet Peas
- 2 eggs, beaten
- 4 cups Cooked Rice
- 1 tbsp Kecap Manis
- Spring onions, finely chopped (optional)
Method
- Combine ABC kecap manis, tomato sauce, BBQ sauce, honey and Lee Kum Kee oyster sauce in medium bowl. Marinate the ribs with this mix and set aside in the fridge to develop flavours overnight.
- Preheat oven to 180 degrees C. Place pork ribs on a large oven tray (without the marinade sauce) and cook for 2 hours. Turn ribs over every 15-20 minutes and glaze the with the marinade sauce after every turn. Alternatively, transfer the sauce to a small boiling pot and bring it to boil and then, simmer for at least 5 minutes. You may continue to glaze the ribs with this sauce (while it is simmering) and once the sauce is cooked, leave it aside in a bowl (for serving).
- While the ribs are cooking, prepare the fried rice. Heat 2 tbsp of oil in a wok over medium heat. Cook an omelette using the 2 eggs. Once done, break up the omelette and set aside on a small plate.
- In the same wok, heat the remainder of oil over medium heat. Sautee chopped garlic and onions until fragrant. Add shredded ham and toss for 1 minute.
- Add carrot and toss for 2 minutes. Add sweet peas to combine.
- Add cooked rice and drizzle kecap manis. Add the broken up omelette to combine. Taste as you go. Add salt and pepper as desired.
- Once fried rice is ready, transfer some into bowls for serving. When ribs are cooked, cut a few and arrange them on fried rice. Drizzle some sauce on the ribs for extra flavour. Garnish with spring onions, if desired.
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 275ml
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G