Soy Sauce And Coriander Glazed Pork Ribs Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

Steps:

• Heat a small skillet over medium heat. Add coriander seeds and peppercorns; toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder; pulse until finely ground.
• Place pork ribs in a shallow baking dish. Rub ground coriander, peppercorns, and salt over the pork. Cover with plastic wrap and let marinate in the refrigerator, 3 hours to overnight.
• Combine palm sugar and 1/4 cup water in a small saucepan over medium heat; cook until sugar dissolves and turns golden brown, 8 to 10 minutes. Immediately stir in sweet soy sauce, lime juice, shallots, fish sauce, and garlic. Simmer until sauce thickens enough to coat the back of a spoon, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Uncover pork ribs and pour in enough water to almost cover them.
• Bake in the preheated even until ribs are tender, 1 to 2 hours. Cut between the bones to separate the individual ribs. Gently toss with glaze and garnish with fresh cilantro.

Steps:

• Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
• Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
• Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
• Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
• Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.