I’ve been making almost the identical dish with chicken wings for a very long time. Since the summer of 1998, in fact, when I first made it as a snack while watching the FIFA World Cup when Brazil, the country we were calling home at the time, came in second. It was tragic.
But I love pork too and couldn’t stop thinking about the possibility of this same treatment of ribs. I just had the feeling that fatty pork ribs would be fabulous. This month my Foodie Extravaganza group is sharing pork recipes for National Pork Month so this was the perfect time to try it out.
And speaking of fabulous, I was right. If you are a fan of pork, make sure you scroll down to see all the other Foodie Extravaganza recipe links as well.
Ingredients
3 lbs 13 oz or 1.74kg pork ribs (More or less – that’s what my two packs held.)
2 1/2 cups or 590ml kecap manis or sweet soy sauce
(or substitute: 1 1/2 cups normal soy sauce plus 1 1/2 cups packed or 300g dark brown sugar)
4 small red chilies or 2 teaspoons crushed red chilies
Optional garnish: some chopped green onions
Method
Cut your pork ribs apart.
Chop your chilies into little bitty pieces.
Put your ribs into a large pot that allows sufficient stirring room. If you use a non-stick pot, you will be able to get the ribs really, really sticky, but it’s not essential.
Toss in the chopped chilies and pour in the kecap manis. Add a half cup or 120ml of water.
Cook over a low to medium flame, covered, for about 30-40 minutes. If you don’t have a lid for your large pot, fashion one out of heavy duty foil. It is essential that the ribs be covered for at least the first 20-25 minutes so that they cook though.
Stir the ribs gently, occasionally.
As you keep cooking them, the ribs will give off some liquid and bubble up. The kecap manis will thin as it heats up.
At this point, take the lid off and watch the ribs carefully and stir more often, still gently though, as you don’t want the meat to fall off the bones.
Keep cooking and stirring until all the liquid is gone and the ribs are nice and sticky.
They aren’t the prettiest in the photos because they look black and the light bounces off their shininess but they are divine. You simply must eat these with your hands, so you can chew on the bones and lick your fingers afterwards.
Enjoy!
Many thanks to this month's host, Lauren at From Gate to Plate. Check out all the wonderful pork recipes we've got for you this month!
- BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate
- Chili Verde Pork Posole by Culinary Adventures with Camilla
- Freezer-friendly Spicy Pork Burrito by Brunch with Joy
- Healthy Sausage and Rice by Fearlessly Creative Mammas
- Italian Sausage No Crust Quiche by Cookin' and Craftin'
- Jamie Olivier's Pork Roast with Crackling by G'Gina's Kitchenette
- Mojo Shredded Pork with Black Beans and Rice by Our Good Life
- Parmesan Spinach Stuffed Pork Loin by Cooking with Carlee
- Pork and Apple Pie by A Day in the Life on the Farm
- Pork Chops with Spiced Apples by Sew You Think You Can Cook
- Pork Meatball Mini Subs by The Freshman Cook
- Pork Schnitzel by Making Miracles
- Spicy Sticky Pork Ribs by Food Lust People Love
- Sweet and Sour Pork by Tara's Multicultural Table
- Thai Basil Meatballs with Peanut-Basil Sauce Two Ways by Caroline's Cooking
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Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
If you're a reader looking for delicious recipes check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
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