Sweet and Creamy Pork Ribs

30 minutes

easy

3 - 4 pax

You’ve heard of coffee pork ribs, you’ve heard bbq sticky ribs. BUT, have you heard of Pork Ribs with condensed milk glaze? 
Hello, fellow homecooks! Today, we will be sharing a dish called Sweet and Creamy Pork Ribs – 奶香排骨. Tender, Golden, Juicy yet Crispy! The best way to enjoy pork ribs! The meats are coated in a rich and creamy sauce, packed with flavour. Experience an occasional kick of spice as well from the sliced chilli, it really enhances this dish!
Impress your friends and family this Chinese New Year with this dish and surprise them with new flavours that they haven’t tried before! 
From The Meatmen, wishing everybody a Sweet and Happy – 甜甜蜜蜜 Chinese New Year! 

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Ingredients

Adjust Servings
800g pork ribs (ask butcher to cut into about one thumb size)
¼tsp baking soda
1tbsp garlic powder
1tbsp onion powder
2tbsp fish sauce
2tbsp oyster sauce
100g MARIGOLD DAWN Sweetened Beverage Creamer
1tbsp cornstarch
1egg white
1tbsp white vinegar
1tbsp sesame oil
2tbsp cooking wine
Flour coating:
2tbsp corn flour
8tbsp potato starch
1tsp baking soda
1tsp Salt to taste
Glazing sauce
50g salted butter
2pieces of red chilli (sliced)
80g MARIGOLD DAWN Sweetened Beverage Creamer
50ml MARIGOLD KING OF KINGS Full Cream Evaporated Milk
Garnish
3tbsp minced garlic (fried)

Directions

1.

Combine ingredients for marinating in a mixing bowl with the pork ribs. Give it a good massage. Let it sit for at least 1½  hour. For best results, marinate for half a day.
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2.

Coat meat pieces with frying flour mixture and set aside on a plate.
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3.

Fry meat until light golden color. Dish up and set aside.
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4.

Give meat a 2nd fry until golden brown. Drain and set aside.
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5.

In a saucepan, melt salted butter. Add in sliced chillies and stir fry until fragrant. Add in MARIGOLD DAWN Sweetened Beverage Creamer and MARIGOLD KING OF KINGS Full Cream Evaporated Milk. Stir evenly and bring it to a boil to thicken the sauce.
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6.

Add in fried pork ribs and coat evenly.
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7.

Garnish with fried garlic and serve hot.
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