Okay, i made the name up because I made this recipe up. I had leftover pork ribs that I didn’t use in my Bak Kut Teh so I thought hard and good about what else I could make with the ribs. I wanted them to be soft and succulent. In short, I wanted the meat to fall of its bones. And if experience serve me well, i know yoghurt tenderizes meat a lot. And thus, with yoghurt and my home made five spice powder as my main ingredients, I came up with this:
In all its glistening, caramelized glory, this is my Five Spice Wonder Ribs. It’s very simple to make because you don’t need to give it much attention. You only need patience hehe. This dish will test your patience because it looks SO good you might not be able to hold yourself back from picking on it.
I used 250g of pork ribs because that’s all i had left; that means i had about 4 pieces of long ribs. You can choose to halve it but I didn’t do that because i don’t have a cleaver. Anyway, this recipe is best made at night, after the dinner, a few hours before you go to bed..:)
What you need is relatively simple:
1 Ziplock bag
2 tablespoon five spice
1 tablespoon coriander powder
2 tablespoon brown sugar
5 tablespoon of plain yoghurt
1 tablespoon of salt
1 red onion sliced thinly
250gram of pork ribs
Method:
1. Open your ziplock bag and dump all the ingredients except the ribs, zip it shut and squish well to mix.
2. Put your ribs in and squish some more.
3. Leave it on the counter to marinate for 2 hours before you pop it into the fridge overnight.
4. Next day, heat a deep pan. Take out the ribs from the fridge and shake of the excess marinate. Keep the marinate in the bag.
5. Sear each piece of ribs on the pan until it’s brown on the sides. Pour the marinate into the pan and lower the heat to let it simmer for about 20 minutes. Add 1/2 cup of water/broth if you have any. Simmer for another 5 mins. Preheat oven to 130 C or 265 F.
6. Transfer ribs into a baking dish, along with it’s sauce and pop it into the oven for 3 hours to let it slow cook. You don’t even need to check on it – just go on with your life as if there is nothing cooking in the kitche for 3 hours 
7. Serve with steamed white rice.
The sauce will thicken into a beautiful caramel brown while the meat will cook into perfection that as soon as you sink your teeth in, the meat just practically falls off the bone.
You should have 4 cleans rib bones after you’re done eating 
At least I did 
In all of its four facets of yum!I had to take more pictures of it, it looks so gorgeous to me. I will definitely make this again!
P.S: Just double or triple the marinate for more ribs but just add an extra tablespoon of yoghurt for every four ribs added after..
