Peanut Butter Ribs
Serves 2
Marinade for the ribs:
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2 tbsp. Lee Kum Kee Hoisin Sauce
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2 ½ tsp. Lee Kum Kee Premium Light Soy Sauce
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1 tsp. Lee Kum Kee Premium Dark Soy Sauce
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1 tbsp. Lee Kum Kee Chilli Garlic Sauce (optional, for added spiciness)
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4 tbsp. smooth peanut butter
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½ lemon juice
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2 teaspoon brown sugar
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1 tbsp. orange juice
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50ml water
Garnish:
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2 spring onions, finely sliced
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30g salted peanuts, chopped
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A small handful of coriander leaves
​Ingredients:
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700g meaty pork ribs
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2 tsp. salt
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30ml rice or distilled vinegar
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1 litre of water
Method
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Place ribs in a saucepan, top with water, add vinegar and salt and bring to boil. Simmer for 30 minutes on a medium to low heat.
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In the meantime, mix all the marinade ingredients in a bowl with a whisk.
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Remove the ribs once the simmering is complete. Cool the ribs.
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Once cooled, place the ribs in a zip locked bag or a container with lid. Pour over the marinade and marinate overnight in preparation for roasting. You can roast it straightaway in the oven if you like but the flavours will not be as intense.
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Pre heat oven 160C /140C Fan. Place ribs in a roasting pan and retain the marinade.
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Roast the ribs in the oven for 45 mins to 1 hour, basting with the marinade every 10 mins.
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Heat the remaining marinade in a small saucepan until just bubbling, remove the ribs when done and pour over the marinade to coat the ribs.
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Sprinkle with chopped peanuts, spring onions and coriander leaves.
Chef: Ping Coombes
“I love peanut butter and one of my to-go dishes is a peanut butter pitta. I was thinking of ways to incorporate peanut butter into one of my favourite things to eat, ribs. Ribs are always featured in Chinese takeaways but they are usually a disappointment, so with the help of Lee Kum Kee sauces, I created a peanut butter ribs recipe, smothered in rich sticky sauce and sprinkled with chopped peanuts and spring onions.”
– Ping Coombes
