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Singaporean Tender Pork Spare Ribs

Reviewed: Feb. 7, 2013
I've been waiting awhile to make something that made me say "Oh, wow - now that is GOOOOOD!!" This is it! Like others, I used Chinese 5 spice in place of star anise, but also had only pineapple/orange juice, so I used that too. I love spicy, so added asian chili paste (about a tsp)to the marinade. Had fresh ginger - put a piece about an inch long in marinade as well. Marinaded overnight, when I finally cooked them in the broth - what an incredible smell! Made coconut rice too. Came out a little sticky, think I used too much liquid. I reduced the cooking broth, poured a little over the meat/rice. Could eat a whole lb of meat cooked like this! Easy, too. A must try.(Oh, pat dry w/paper towels the meat before frying or it splatters like crazy.)
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