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Oven Roasted Maltose Ribs烘烤麦芽糖排骨
I love ribs but every time I make them at home, I have to eat them fast as they tends to turn harder when they start to cool down. This is largely due to the sugar used. Of course you can use honey to replace sugar but I dislike the taste of honey. I find it over-powering. I have some maltose left from my roast chicken, I decided to use that on my Caramelized Pork Rib recipe. As I didn't stock up my pantry, I have many missing ingredient :P Hence, I also replace the Chinese Cooking Wine aka Shao Hsing Hua Tiao Chiew with Mirin. I didn't add vinegar or apple cider here too. Therefore, there isn't any vinegar based sauce to make the meat 'melt in your mouth'. Although, the meat did not slip of the bones this time, it's still tender enough. I love how the maltose caramelized but without turning hard when the ribs cooled. And it doesn't make the ribs over sweet too. My husband commented that this is the best ribs I have made so far. ;) I can't wait to make it again for the Christmas get-together at my p
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