Back in the day (aka last year), when Cheese and Chinese were still undergraduates in college, our meals were served to us three times a day in dining hall. The majority of the time dinner consisted of overcooked vegetables and dry rice. However, once every few months they would have spareribs and fries. This would always be the highlight of our week. There was nothing we liked more than munching away on those spareribs. In reality, they were pretty dry and bland but we were happy to ignore that. Now that we have the freedom to cook whatever our heart desires, we were of course determined to make the perfect ribs. Not dry and bland, but juicy and flavorful. As you might have expected, we also added a slight Asian twist. Of course we could not serve spareribs without some delicious crunchy fries. Y to the um!
Spareribs (2 pers)
○ 500g of spareribs ○ 3 tablespoons of sweet soy sauce ○ 1 tablespoon of black bean sauce ○ 1 tablespoon of sesame oil ○ 1 minced garlic clove ○ 1 teaspoon of cayenne ○ salt and pepper to taste ○ 1 chopped spring onion ○ 1 tablespoon of white sesame seeds
About 2 hours before dinner, mix together all marinade ingredients and brush the ribs with it about three quarters of the marinade. Preheat the oven on 200C and roast the ribs for 45 minutes. Every 15 minutes, brush the ribs with the leftover marinade. Garnish with sesame seeds and spring onions.
Fries (2 pers)
Cut the desired amount of potatoes into wedges (leave the skin on). Fry them on medium heat in shallow layer of oil for about 8 minutes. Make sure they all cook evenly by cooking them in batches. Then, leave them to rest on some paper towel and refry for another 5 minutes.
Mix together some mayonnaise, chives and sweet chili sauce for a lovely dipping sauce.
Now it’s time to prepare yourself for an epic meal! Don’t be afraid to get messy because that’s what eating ribs is all about, of course.
Cheese and Chinese