A close relative of the honey ginger chicken (and its version with fillets), these honey lemon pork ribs were cooked with minced lemongrass. A slab of ribs was cut between the bones, browned in a frying pan, cooked in broth and, when the liquid had almost dried up, honey and lemon juice were poured in. The ribs boiled gently in the sauce until the thick liquid turned sticky.
Is the dish difficult to make? Of course not. Complicated dishes aren’t exactly my thing. I like to enjoy the cooking process so it’s very rare that I bother with dishes that need a magic wand to execute. And another thing about this honey lemon pork ribs is that you only need a frying pan to cook it. No special gadgets are required at all.
How does the dish taste? Wonderful. Simply wonderful.
- Wipe the ribs with paper towels. Cut between the bones. Place in a bowl, add the salt, pepper and lemongrass, and mix thoroughly.
- Heat the cooking oil in a wide frying pan. Arrange the ribs in a single layer in the pan. Keeping the heat on high, brown the ribs. Do not move them during the first five minutes to allow browning. Turn the ribs over to brown all sides.
- Pour in the broth. Cover the pan tightly, lower the heat and simmer the ribs for 50 minutes or until done and the broth is reduced to a couple of tablespoonfuls.
- Mix together the honey and lemon juice. Pour over the broth. Boil gently over medium heat, uncovered, until the sauce is thickened and sticky.
- Serve the honey lemon pork ribs at once.
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