Pork Ribs with Ginger, Salted Soy Beans, Black Beans and Thai Red Chilies

I was planning on making steamed pork spare ribs dim sum style with taucheo/ salted soy beans by slow cooking it in the oven but didn’t have enough time before we had to get to our fellowship and potluck dinner so I mostly roasted the ribs for 45 minutes at 400 degrees Fahrenheit, then drenched them with taucheo, salted black beans, ginger and sliced red chili peppers on them after frying them in peanut oil and sesame seed oil. I added a small amount of water to the dish from time to time to keep the ribs moist then covered them and cooked them for a short time at a lower temperature. Wish I had more time so that the meat would fall apart more, they were done and up to temperature but not as tender as I had hoped as we had to leave.



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