Cookbook

the Smart Oven
™
Pro
BOV820BSS
Pork Spare Ribs with Sichuan Pepper
1
Prep  minutes / Cook  hours
2
Serves –
25g dried shrimp
200ml Shaoxing wine (Chinese rice wine)
300ml oyster sauce
100ml soy sauce
5 lime leaves
10cm piece ginger, julienned
10 cloves garlic, smashed
2 tablespoons Sichuan pepper
250ml water
1 onion, finely sliced
50g dried shiitake mushrooms
1 orange, zested and juiced
2 star anise
4 red bullet chillies, split
3 tablespoons honey
8 pork spare ribs
Method
Turn FUNCTION dial to SLOW COOK
setting.
Turn TIME dial to  hours.
Turn TEMPERATURE dial to HIGH.
Press the START button.
Pound dried shrimp using a mortar and
pestle until it resembles a fine powder and
looks fluy.
To make the rib sauce, place all the
ingredients into a casserole dish and
combine well. Toss ribs in the sauce to coat
evenly. Cover well with foil.
When preheating has completed, place
casserole dish in the oven for  hours.
Take out casserole dish, remove cooked
soft ribs and skim excess fat from top of the
liquid. Return ribs to the sauce.
Serve with steamed long grain rice,
simple Asian greens or a fresh zingy
Asian-style slaw.
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