Our Saturday night honey black pepper ribs
We didn’t know what we fancied, and the two ingredients - honey and black pepper - really appealed to both of us this evening.
The sauce ingredients are typical Malaysian home cooking style, and which I just discovered is also a home cooking sauce in HongKong.
We ate these ribs with white rice on a cool and rainy September Saturday evening in Poland.
Our Saturday night honey black pepper ribs
We didn’t know what we fancied, and the two ingredients - honey and black pepper - really appealed to both of us this evening.
The sauce ingredients are typical Malaysian home cooking style, and which I just discovered is also a home cooking sauce in HongKong.
We ate these ribs with white rice on a cool and rainy September Saturday evening in Poland.
Cooking Instructions
- 1
Season the pork ribs with salt, white pepper and cornstarch.
- 2
Fry the ribs in pork lard until no longer raw on the outside.
- 3
Add hot water to the pan to come up halfway to the pork ribs.
- 4
Add sauce ingredients, cover the pan with a lid and simmer for 35 minutes on medium heat. The sauce should thicken slightly, if not then thicken with cornstarch solution.
- 5
Sprinkle with sesame seeds and serve with white rice.
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