My Kitchen Rules Recipe - Sticky Pork Ribs With Dry Fried Green Beans And Rice

Since it is not the My Kitchen Rules season, I might as well copy and pase some of the MKR recipe that I like and put it here.

I'm gonna try this out soon. Whoever loves this can check out the official site of MKR where I have this extracted from:

http://au.tv.yahoo.com/my-kitchen-rules/recipes/article/-/9186321/sticky-pork-ribs-with-dry-fried-green-beans-and-rice/

Prep time: 30 mins
Cook time: 2 hours

Serves: 4-6
Ingredients:
2 limes, halved
Steamed rice, to serve
pork ribs
300g barley malt
60ml brown rice vinegar
60ml soy sauce
60ml shaoxing rice wine
1 teaspoons chilli flakes
1 teaspoon Sezchuan peppercorns
1cm piece fresh ginger, grated finely
6 cloves of garlic, peeled
1.5kg American-style pork ribs, cut into 3-rib portions
2 red onions, cut into wedges
green beans
500g green beans, trimmed
peanut oil, for deep frying
2 tablespoons peanut oil, extra
3 cloves garlic, finely chopped
2 eschallots, finely chopped
1cm piece fresh ginger, finely chopped
1 long red chilli, sliced thinly

Salt to taste
Method:
1. To prepare pork ribs, whisk barley malt, vinegar, soy and wine in a medium bowl.
2. Dry fry chilli flakes and peppercorns in a small frying pan over low heat until fragrant. Using a mortar and pestle or mini processor, process spice mix, fresh ginger and 2 cloves of the garlic to a paste. Stir paste into malt mixture.
3. Preheat oven to 150C.
4. Place ribs, onions and remaining garlic in a flameproof casserole dish. Add malt mixture. Toss to combine.
5. Cook, covered, in the oven for 1½ hours or until tender.
6. Increase oven to 180C.
7. Transfer ribs to a roasting pan. Cook for about 30 minutes or until browned and caramelised.
8. Place casserole dish with sauce from ribs over a medium heat. Simmer until thickened.
9. To prepare beans, deep fry beans in a wok for 2-3 minutes or until they just begin to wilt and wrinkle. Drain on absorbent paper.
10. Empty all but 2 tablespoons of the oil from the wok. Add garlic, eschallots, ginger and chilli. Stir fry for 1 minute. Add beans. Stir fry for another minute. Season.
11. Heat a lightly oiled frying pan. Cook limes, cut-side down until golden brown and caramelised.

12. Serve ribs, sauce and beans with rice and lime halves.
Tips:
- For an even deeper flavour, marinade ribs overnight.
- Ribs can be up to end of step 5 a day in advance. Cool and refrigerate overnight. Continue with roasting of ribs and thickening of sauce.