- TM 31
Ingredients
Spicy Rhubarb Pork Spare Ribs
- 1 kg --- pork spare ribs
- 400 grams rhubarb stalks, Cut into 4
- 1-2 red chillis, fresh deseeded, To taste
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 4 cloves garlic
- 1 heaped teaspoon Five Spice Powder
- 10 grams fresh ginger
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients except the spare ribs into the TM bowl & process for 10 secs speed 10.
Place pork ribs rhbarb marinade into oven proof dish with a lid add 100g water. Place into 180 oven for 1.5 hrs.
(You could try & steam the ribs in the varoma as per the In The Mix recipe - place 1 litre water into TM bowl & place spare ribs into a container that fits into the Varoma pouring the Rhubarb marinade over them. Place the covered container in the Varoma & steam for 60 mins Varoma speed 2, check that there is still 500 g water after 40 mins. At 60 mins check if pork is tender if not cook for a further 10 mins Varoma speed 2.)
Serve with steamed rice & veggies & or salad sprouts, lime wedges & fresh corriander.
Spicy Rhubarb Pork Spare Ribs
Tip
Idea taken from Jamie Oliver's Jamie at Home cookbook, he likes to serve it with noodles.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
No bad...but I was expecting something more....
Thank you & let me know how you go with the next time you make it with the different meat
Cooking from scratch www.arwensthermopics.com
Loved it! I served with steamed vegetables and rice. Will make again but use a different type of meat and cut to try something different.
So happy you enjoyed it, I would love to know which version you liked the best? if you baked it in the oven or steamed it? I love the oven the best.
Cooking from scratch www.arwensthermopics.com
Wow this recipe is great and the leftover marinade reduced down and was an amazing sauce/chutney
Cheers
Christine
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