This recipe elevates the classic grilled pork ribs experience with a surprising and savory twist: fermented bean curd. The pungent, umami-rich flavor of the bean curd complements the smoky sweetness of the ribs perfectly, creating a dish that's both familiar and exciting. Forget bland barbecue – this recipe delivers a depth of flavor that will leave your family begging for seconds. We'll be using a special marinade that infuses the ribs with the unique character of the fermented bean curd, ensuring every bite is a delicious adventure.
The combination of tender, fall-off-the-bone ribs and the complex, slightly funky notes of fermented bean curd creates a truly unforgettable culinary experience. Get ready to impress your guests (or simply treat yourself!) with this unique and flavorful dish. Ready to start grilling these incredible ribs? Let's dive into the step-by-step instructions.
Tools Needed
- Mortar and pestle
- Fork
- Pan
- Grill
- Paper towels
Ingredients
- Pork ribs: 1 kg
- Crushed ginger: 40g
- Salt: 1 tablespoon
- Lime juice or lemon juice: 1 tablespoon
- Onions: 50g
- Garlic: 3 cloves
- Lemongrass: 3 stalks
- Chili: 20g
- Purple onion: 30g
- Chao Mon (fermented bean curd): 4 tablespoons
- Seasoning powder: 1/2 tablespoon
- Sugar: 1/2 tablespoon
- Five-spice powder: 1/4 tablespoon
- Satay: 1 tablespoon
- Chili sauce: 1/2 tablespoon
- Oyster sauce: 1/2 tablespoon
- Water: Approximately 2.5 liters
Step-by-Step Instructions
Step 1. Prepare the Ribs and Marinade
- Wash 1 kg of pork ribs. Choose ribs from the middle section for best results.
- Add 40g of crushed ginger, 1 tablespoon of salt, and 1 tablespoon of lime or lemon juice to the ribs. Rub the ginger evenly into the meat to remove fishy smell and disinfect.
- Pour half a liter of warm water (about 50 degrees) over the ribs and soak for 10 minutes. Wash again with water.
- Finely chop 50g onions, crush and chop 3 lemongrass stalks, finely chop 20g chili, and chop 30g purple onion and 35g garlic.
- Pound the onions, garlic, lemongrass, and chili in a mortar until finely ground.
- Mix the pounded aromatics with 4 tablespoons of chao mon, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of sugar, 1/4 tablespoon of five-spice powder, 1 tablespoon of satay, 1/2 tablespoon of chili sauce, and 1/2 tablespoon of oyster sauce.
- Peel off the thin layer of skin from the underside of the ribs to prevent toughness.
- Use a fork to loosen the meat fibers. Marinate the ribs with the prepared spice mixture.
Step 2. Pre-cook the Ribs
- Boil about 2 liters of water in a pan. Add 50g of onions.
- Add the ribs to the boiling water and boil for 10 minutes. Remove, wash, and pat dry with paper towels.
Step 3. Grill the Ribs
- Grill the ribs until golden and fragrant.
Step 4. Serve
- Serve hot and enjoy with a dipping sauce of your choice.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Choose pork ribs from the middle section for the best flavor and texture.
- Pounding the aromatics releases essential oils for a more fragrant marinade.
- Peeling off the thin layer of skin from the underside of the ribs prevents toughness.
Nutrition
- N/A
FAQs
1. Can I substitute the fermented bean curd?
While fermented bean curd provides a unique flavor, you can try a substitute like soy sauce or a flavorful paste like gochujang for a similar savory depth. The flavor profile will change, but it will still be delicious.
2. How do I know when the ribs are done?
The ribs are done when the meat is tender and easily pulls away from the bone. Use a meat thermometer to check for an internal temperature of 190-200°F (88-93°C).
3. What kind of fermented bean curd should I use?
Look for a good quality fermented bean curd (also known as douchi or fu ru). The texture can vary, some are softer, others are firmer – both work well in this recipe.
This Grilled Pork Ribs with Fermented Bean Curd recipe is a guaranteed crowd-pleaser, offering a unique and unforgettable flavor combination. From the initial marinade to the satisfying final bite, every step is designed to create a truly delicious meal. So fire up the grill and get ready to experience the magic of this surprisingly addictive dish!