This begun as a Spare Rib Supreme recipe, first boiled and simmered and then barbecued. But then it evolved into a completely different dish. I incorporated a cooking technique learned from making a Korean spare rib broth. Due to laziness, I wanted to cook the whole thing on the stovetop with minimal supervision. I present you the resulting spare rib dish with a sweet and spicy sauce that goes well with rice.
I had a big list of things to do before I left Manila for Melbourne. And I’m glad I got to do most of them including visiting my maternal grandmother in Negros Oriental. She sadly passed away less than a year after I left.
Another one on my bucket list was to copy recipes off my mother’s recipe book and to compile them in a huge notebook together with recipes from other family members and co-workers. Honestly, I only knew how to bake some cookies and make two-minute noodles at that point. But somehow, I knew it was important to document those precious recipes.
Recently, I was browsing through this notebook and I saw a recipe for “Spare Ribs Supreme”. The list of ingredients intrigued me as most were things I had on hand except for the ribs. One problem I had with it though is that after simmering the ribs in a sauce, they need to be barbecued. I’m not a big fan of having to barbecue something after already cooking it for a while. So I decided to take out that part of the recipe.
I also decided to change how the ribs are prepared before cooking in the sauce. One of my favourite Korean dishes is a beef short ribs soup called Galbitang and I’ve made this dish several times from a recipe by a fabulous blogger and YouTuber named Maangchi. Her Galbitang recipe and video are well made and result in a delicious dish. Anyway, she first rinses her ribs in water and then blanches them. I find doing this helps to lessen the fat in the meat and the sauce.
Other changes I made to my mother’s recipe are adding balsamic vinegar, chilli and spring onions. I have made this dish for about 4 times now, once with pork spare ribs instead of beef. We found we preferred beef but it was still yummy with pork. Each time, Gryphon has totally approved and loved it along with my mother-in-law. And they eagerly look forward to eating the leftovers. The flavours get deeper with each reheating.
So here it is, our sweet and spicy beef spare ribs. Hope you can enjoy them as a dinner treat one night. Let us know what rib dish you love to eat in the comments below