During this unprecedented time, we all either stuck at home because of the Circuit Breaker or lockdown measures of the country that we are in. While it may sometimes be a challenge, please do stay home and stay safe for yourself and your love ones. On the more positive side, I am excited to sweeten your day with this Sticky Honey Pork Ribs dish. I have made this dish many times and it is always a hit; the pork ribs are always so succulent, tender, and flavourful.
I wanted to have a more exciting flavour and depth to this dish, so I decided to use the Scottish Heather Honey. The Scottish Heather Honey has a unique and more pungent aroma which has a combination of fruity and woodsy scents. It is mildly sweet and gives a long-lasting floral aftertaste. However, if you prefer a milder honey, you may replace the Scottish Heather Honey with the Scottish Blossom Honey.
If you are an avid fan of honey like us and what to know a little more about honey, why not check out this article to find out more! And we have a sweet treat for you, if you’re purchasing from The Honey Colony you can use the promo code BEYONDNORM10 at checkout for 10% off all your purchases and have the honey delivered to your doorstep!
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Serves 4 persons
900g pork ribs, cut into roughly 1½-inches long pieces
3 tablespoons of Scottish Heather honey
6 shallots, minced
5 cloves garlic, minced
1-inch ginger, thinly sliced
5 stalks of spring onions, dice the white part and green parts separately
½ teaspoon of sea salt
2 tablespoons of premium light soy sauce
1 tablespoon of corn flour
1½ tablespoons of cooking oil
3 cups of cold water
1 tablespoon of toasted sesame seed
Some diced spring onions (the green parts)
- Rinse the pork ribs till the water is clear to remove any impurities.
- Add the corn flour and mix well. Let marinate for about 30 minutes.
- Heat up a wok/pan and add in the cooking oil.
- When the oil is hot, add in the ginger slices. Then sauté till fragrant.
- Add in the shallots and white part of the spring onions. Fry for a minute.
- Next, add in the garlic and fry till fragrant.
- Add in the pork ribs and brown on all sides over medium heat for about 5 minutes or more.
- Add in the soy sauce, 1½ tablespoons of honey, and pinches of salt and pepper. Mix well.
- Next, add enough water to cover the pork ribs.
- Bring it to a boil then lower heat. Cover and let it simmer for about half an hour.
- After half an hour, remove the cover and continue to let it simmer until the liquid is greatly reduced and thickened. Pay attention during the final stage of your cooking as the reduced liquid caramelizes and can be burnt easily.
- Turn the heat off as soon as the pork ribs are caramelized. Then add in 1 or 1½ tablespoons of honey and mix well to coat every piece of the ribs with the honey sauce.
- Transfer the honey pork ribs to a serving plate and garnish with toasted sesame seeds and diced green onions.
- Serve immediately with steamed rice.
NOTES FROM MUMMY’S KITCHEN
- The initial 1½ tablespoons of the Scottish Heather Honey are for it to be infused into the pork ribs.
- The last 1 to 1½ tablespoons of Heather honey is to enjoy the benefits which we can derive from consuming this honey, as it has antibacterial and antimicrobial properties, high levels of antioxidants and other benefits.