Glazed Pork Ribs with Eggplant

Ingredients

2L water
375mL soy sauce
375mL Shaoxing rice wine
3 garlic cloves, crushed
1.5 cm piece fresh ginger, finely sliced
3 spring onions, white parts only, finely chopped
80 g rock sugar
1 cassia bark stick
2 star anise
2 kg pork baby back ribs

Pork sauce:

1 Tbs vegetable oil
5 mm piece fresh ginger, finely chopped
1 garlic clove, finely chopped
75mL black rice vinegar
75mL light soy sauce
10mL dark soy sauce
75 g caster (superfine) sugar
20mL sesame oil
60mL chicken stock

To serve:

4 long thin (Japanese) eggplants
2 Tbs grapeseed oil
7 g coriander (cilantro) leaves
Steamed white rice (optional)

Method

To make the braised ribs:

Put all the ingredients except the ribs in a large stainless-steel saucepan. Bring to a simmer over a medium heat, then reduce heat to low and cook gently for 15 minutes.

Add the ribs and simmer for about 1 1/2 hours, or until fork tender but not falling off the bone. Leave the ribs to cool in the braising liquid then transfer to the fridge until ready to use.

To make the pork sauce:

Heat the oil in a wok or frying pan over a high heat. Fry the ginger and garlic until fragrant, then reduce the heat to medium and add the remaining ingredients. Simmer for 2 minutes then set aside.

To serve:

Preheat the oven to 190 C. Remove the ribs from the braising liquid and pat dry. Cut the ribs into pairs, then coat with the pork sauce. Arrange on a baking tray and place in the oven. Cook for 20–30 minutes, turning every 5 minutes, or until hot and glazed.

Meanwhile, cut each eggplant in half lengthways and slice into 4 cm pieces. Toss the eggplant in the grapeseed oil and pan-fry over a medium heat for about 8–10 minutes or until cooked and golden. Transfer to a serving platter.

Stack the ribs on the platter alongside the eggplant, spooning over any excess pork sauce. Scatter the coriander leaves around the platter and serve with steamed white rice, if using.

Credits: This is an edited extract from Meatsmith by Andrew McConnell and Troy Wheeler published by Hardie Grant Books.

Photo Credits: Photography: © Mark Roper 2023