How do you store a Chinese stew of ribs?

Ribs: Cooling: First, let the ribs cool to room temperature after cooking. Do this within two hours after preparation to prevent bacterial growth. Storing: Place the cooled ribs in an airtight container. Pour some of the sauce over them to keep the ribs moist. This helps prevent drying out during reheating. Refrigerator: Store the container in the refrigerator if you plan to consume them within 3 days. Freezer: For longer storage, you can freeze the ribs. They will stay good in the freezer for up to 3 months. Make sure to package them well to prevent freezer burn, preferably in vacuum bags or airtight containers. Sesame Rice: Storing: Once cooled, place the rice in airtight containers and store in the refrigerator. Shelf life: The rice stays good in the refrigerator for up to 1 day. Cucumber Salad: Storing: The cucumber salad is best consumed fresh. If you must store it, place the salad in an airtight container. Refrigerator: Store the salad in the refrigerator for up to 1 day. The dressing may cause the cucumber to become watery and lose its crunch.

Chinese Stew of Ribs with Garlic, Ginger, and 5-Spice

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Chinese stew of ribs with garlic, ginger, and 5-spice, served with sesame rice and a fresh cucumber salad

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Ingredients

What do you need?

Quantity: 4P

For the stew:
2500g pork ribs
1 tbsp ghee
1 tbsp Santa Maria Five Spice Chinese Style
6 cloves garlic, minced
5 cm ginger, minced
2 shallots, minced
0.5 chili pepper, minced
3 tbsp brown sugar
3 tbsp soy sauce
1 tbsp apple cider vinegar
500 ml brown stock or chicken broth
1 tbsp cornstarch, dissolved in a little water

For the sesame rice:
200g Basmati rice
Toasted sesame seeds
Sushi vinegar
4 spring onions, minced

For the cucumber salad:
1 cucumber, sliced thinly
2 tbsp vinegar
1 tbsp sesame oil
A pinch of salt

For the sesame rice:
200g Basmati rice
Toasted sesame seeds
Sushi vinegar
4 spring onions, minced

For the cucumber salad:
1 cucumber, sliced thinly
2 tbsp vinegar
1 tbsp sesame oil
A pinch of salt

Preparation method

How do you make this?

Cut the pork ribs apart and season them with pepper, salt, and 5-spice powder.

Heat the ghee in a wide stew pot and brown the ribs nicely on all sides. Do this in batches to get a good color. Then remove them from the pan.

In the same pan, add the minced garlic, ginger, shallots, and chili pepper. Sauté briefly.

Add the brown sugar and let it caramelize. Then deglaze with the apple cider vinegar and soy sauce, then add the broth and stir well.

Add the ribs back to the pot and let simmer gently for about 45 minutes until the ribs are tender.

Remove the ribs from the sauce. Add the dissolved cornstarch to the sauce to thicken it. Add the ribs back to the thick sauce. This step can be skipped if you prefer the sauce not to be thickened.

Prepare the cucumber salad by mixing the cucumber slices with vinegar, sesame oil, and a pinch of salt.

Cook the rice according to the package instructions and stir in the minced spring onion, a little sushi vinegar, and the toasted sesame seeds.

Serve the ribs with the sesame rice and cucumber salad.

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