Peking-style ribs with pancakes and plum sauce

RIBS

Ingredients · Servings 4

2 kg pork ribs
100 g Roast Red Pork Seasoning Mix (im Asienladen)
50 ml Shao-Xing cooking wine (available in Asian markets, alternatively Sherry Oloroso or Fino)
200 g flour (type 405) plus flour for the work surface
Salt
2 drops of sesame oil
Peanut oil for frying
6 EL Hoisin Sauce
2 tbsp plum jam
1–2 spring onions
1 organic salad cucumber

Method · 1 h 5 min

The day before: Cut the ribs into pieces of 3 ribs each and cook in boiling water for 30 minutes. Let them steam completely and dry on a plate.
Mix the spice mix with 50 ml of cooking wine and 50 ml of water until smooth, then rub the ribs with it.
Marinate the ribs, covered, in the refrigerator for 12–18 hours.
Sift the flour and a pinch of salt into a bowl, then gradually mix in 200 ml of boiling water and the sesame oil using the dough hooks of a hand mixer, kneading until smooth. Let the dough cool for 20 minutes.
Form the dough into a roll and cut it into 16 slices. Roll out the slices thinly on a floured surface.
Heat a little peanut oil in a non-stick pan and fry four pancakes at a time until golden brown on each side. Repeat this process until all pancakes are cooked and then stacked on top of each other to cool.
Mix hoisin sauce with plum jam.
Clean the spring onions, cut them into thirds, halve them lengthwise and cut them into fine strips, then place them in cold water.
Cut the unpeeled cucumber into four pieces, then lengthwise into thirds and cut into sticks.
The charcoal in the grill with the lid on should be glowing hot and covered with a fine layer of ash, the heat medium (a good dish to finish a barbecue when the charcoal is milder).
Grill the ribs for 12-15 minutes, turning occasionally and closing the lid each time.
Brush the ribs with a little sauce at the end, then serve with the remaining sauce, pancakes, cucumber, and sliced spring onions. Remove the meat from the bones (or simply peel it off) and roll it into the pancakes along with all the side dishes. Enjoy by hand.

2 kg

pork ribs

100 g

Roast Red Pork Seasoning Mix (im Asienladen)

50 ml

PANCAKE

200 g

plum jam

spring onions

Recipe for