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Member recipe

Chang Steamed Spare Ribs

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Serves 3

Transport your dining experience to Southeast Asia with Chang’s very own authentic Thai recipe of Steamed Spare Ribs

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  • Ribs:
  • 1 rack of pork belly ribs
  • 1ltr Chang Beer
  • 2 strips of casia bark or cinnamon stalk
  • 1 star anise and 6 cloves
  • 1 stalk lemon grass
  • 100g raw peeled peanuts
  • Chilli glaze:
  • 2 tbsp. coriander stalks
  • 2 garlic cloves
  • 2 chillies
  • 150ml sweet chilli sauce
  • 2 tbsp. fish sauce
  • Juice of ½ lime


    1. Cook pork ribs on a rack over the beer and spices for 3 hours in a steamer. Allow to cool before portioning into individual ribs.
    2. Place peeled raw peanuts in a pan of cold water and bring to the boil. Drain, dry and cool.
    3. Roast the peanuts in a low oven at 110 degrees, for around 20-30 minutes until light golden brown
    4. Crush the peanuts in a clean tea towel using a rolling pin.
    5. For the chilli glaze, place all of the ingredients in a food processor and blend until smooth
    6. Fry the ribs until soft lightly caramelised. Brush on the sticky chilli glaze.
    7. Finally roll in crushed, roasted peanuts. Garnish with fresh coriander leaves.

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