Sticky Coconut Rice with Hoisin Spare Ribs
Indulge in the irresistible taste of freshly cooked coconut rice and succulent ribs that stick to your fingers.
Ingredients
- 225 g Long grain rice
- 200 g Maggi coconut powder
- 1 kg Ribs
- 100 g Hoison Sauce
- 1 tbsp Sesame seeds
- 1/2 tsp Seasalt
- 50 g Oyster Sauce
Instructions
For the Sticky Coconut Rice
- Start by adding the coconut powder into a small mixing bowl. Pour 400 ml of warm water into the bowl and stir it until you achieve a smooth consistency. Keep it aside for later.
- Rinse the rice using multiple changes of water until there is no cloudiness remaining.
- In a pot, combine coconut milk, water, raised rice and salt. Stir all ingredients and bring everything to a boil.
- Cover the pot tightly, lower the heat to its lowest setting, and let the rice cook and sticky
Hoisin Spare Ribs
- Start by precooking the ribs in a slow cooker or pot for about 2 hours or until they reach a tender texture without falling apart.
- Meanwhile, combine the hoisin sauce and oyster sauce in a mixing bowl.
- Once the ribs are done, carefully lift them out of the pot or slow cooker and place them on kitchen paper to drain excess liquid. Dispose of the cooking liquid. Transfer the dried ribs to a baking dish and evenly coat them with the luscious sauce. Cover and refrigerate for at least 1 hour to allow flavours to meld
- Preheat your oven to 220C/200C/gas 7. Arrange the ribs in a roasting tin and bake for 20 minutes, turning occasionally and generously basting them with the remaining sauce. Once the ribs are sticky, hot, and crisped up on the outside, sprinkle with sesame seeds, and plate up alongside sticky coconut rice and your favourite salad.
Video
Tried this recipe?Let us know how it was!