A Recipe Passed with Love: My Father’s Pork Ribs

Cooking pork ribs is all about transforming a tough cut of meat into something tender, juicy, and bursting with flavor. Let's go, Hivers. I'll take you to my kitchen, and let's cook my late father's recipe of pork ribs.

My father was the man in our kitchen since I was a child. I watched him cook, but not until today that I tried his pork ribs recipe. My partner requested that I do this, so let's try.

Savory Pork Ribs

Ingredients:
1kg of pork ribs sliced/cut
Black pepper ground 1/2Tbsp
Soy sauce 2Tbsp
Oyster sauce 2Tbsp
Garlic 1 head
Oil 1Tbsp
Brown sugar 2 Tbsp
Onion 2 halves
Sweet chili sauce/ketchup 1/4 cup
butter/margarine 1Tbsp
Water

Procedure:
In a low fire, boil the pork ribs to eliminate the scum from the meat.

After 10 minutes of boiling, drain the water and set aside the meat.

In a heated cooking pan, add a small amount of cooking oil.

Sear the meat until both sides of each rib cut turn golden brown.

Add 2 tablespoons of brown sugar to the meat, and continue stirring until the sugar melts and coats the meat.

Add 2 tablespoons of oyster sauce when the sugar is totally melted and incorporated into the meat. Stir.

Add the 1/2 tablespoon of ground black pepper. Stir. Follow the 2 tablespoons of soy sauce. Stir.

Add a cup of water and the 2 halves of onion. I minced my onions; my assistant cook did it, hahahaha.

Cover the pan, and boil the meat until tender, and the water is reduced.

Check the meat using a fork; if it is not tender, add another cup of water and do step number 9 again.
When the meat is already tender and the water is reduced, add a tablespoon of butter or margarine.

Add the garlic cloves, chopped into halves, a pinch of salt, and mix.

Follow the 1/4 cup hot chilli sauce, but I used tomato ketchup since my kids do not eat chilli, and continue mixing using a ladle.

The sauce and meat are already mixed well, the liquid is reduced, and the meat is fully coated with the brown sauce. Turn off the fire.

Serve the savory pork ribs; don't forget to top them with thin rings of spring onions.

ENJOY your tender, melts in the mouth, and savory pork ribs.

Let me add the nutritional facts of this recipe based on my research.

Nutrients Present in Your Pork Ribs Dish

Macronutrients:
Protein
Fat (including saturated fat and unsaturated fat)
Carbohydrates
Sugars
Vitamins:
B Vitamins (especially B1, B2, B3, B6, and B12 from pork)
Vitamin A (from ketchup or chili sauce)
Vitamin C (from onion, garlic, and sauces)
Vitamin E
Vitamin K

Minerals:
Iron
Zinc
Phosphorus
Potassium
Sodium
Calcium
Magnesium
Selenium

Other Components:
Dietary fiber (small amounts from onion and garlic)
Antioxidants (from garlic, onion, and sauces)

Estimated Calories per 100g Serving of Pork Ribs Dish
Approximately: 250–300 calories per 100 grams

Cooking this dish made me remember my father and the love he poured into every dish he cooked. It’s not just about the taste, it’s about keeping his memory alive through every bite. Good food is better when shared, so cook with love and enjoy every moment at the table.

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