Fermented or cured pork ribs recipe

Fermented or Cured Pork Ribs recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is all about indulging in the rich flavors of fermented or cured pork ribs. With a perfect balance of tanginess and smokiness, these ribs are a true delight for meat lovers. The fermentation process adds a unique depth of flavor, while the curing ensures tender and succulent meat. Whether you're hosting a backyard barbecue or simply craving a hearty meal, these fermented or cured pork ribs are guaranteed to satisfy your taste buds.

Keywords: fermented, cured, pork ribs, recipe, tangy, smoky, indulgent, meat lovers, barbecue, succulent.

Fermented or cured pork ribs recipe details

Fermented or cured pork ribs recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

1 kg	pork ribs (if possible with soft bones)
½ cup(s)	jasmine rice, cooked
1 tbsp	salt
3 tbsp	garlic, minced
	To garnish:
	garlic, sliced
	Thai shallots, sliced
	ginger, julienned
	chilies, chopped
	lime, quartered

Instructions

In a mortar, make a fine paste by pounding salt and garlic together. Add cooked rice and mix well. Wash ribs well and dry carefully. Paste with the salt-garlic-r ice mix and knead for some minutes until all ribs are well covered. Transfer to a clean glass jar or a plastic container or a freezing bag.

Let the meat sit at room temperature for 3 days. Now, check the sourness. To do this, take a rib and test-fry it in hot oil. If it’s not sour enough, you can wait up to 5 days in total. My ribs were fine at the end of day four, having sat around at 23 Celsius in a so called Berlin summer.

When you are happy with the sourness, rinse the ribs, pat dry and fry them in very hot oil at medium low heat. They should be done after about 8 to 10 minutes.

Preheat the oven and bake the ribs at 200°C for about 80 minutes.

To serve, garnish with sliced garlic and Thai shallots, julienned ginger, sliced chilies and some slices of lime.

The ribs are often eaten with sticky rice, or served as a snack with beer or Thai whisky.

Another way to cure the ribs: Just pound garlic and salt and massage this mixture into the pork ribs. No rice needed in this variety.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 20 min
Resting time:
ca. 4 days
Grade of difficulty:
medium
Calories per portion:
n/a