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Chang Steamed Spare Ribs with Sweet Chilli & Peanuts
CHANG STEAMED SPARE RIBS WITH SWEET CHILLI & PEANUTS
METHOD Steam the pork ribs on a rack above the beer and spices for three hours.
1 rack of pork belly ribs
1 ltr chang beer
2 strips cassia bark or cinnamon stalk
1 star anise
1 stalk lemongrass
500g raw peeled peanuts
FOR THE CHILLI GLAZE
2 tbsp coriander stalks
2 garlic cloves
150ml sweet chilli sauce
2 tbsp fish sauce
juice of 1/2 a lime
Allow to cool before portioning into individual ribs. They can be stored in the cooled down steaming liquor.
Place peeled raw peanuts in a pan of cold water and bring to the boil.
Drain, dry & cool. Roast in low oven 110°c till light golden brown, around 20-30 minutes. Crush nuts in a clean teatowel with a rolling pin.
To make the chilli glaze, place all ingredients in food processor and blend till smooth.
To serve, fry ribs until hot, soft and lightly caramelised. Brush on sticky chilli glaze. Finally roll in crushed roasted peanuts. Garnish with fresh coriander.