Spring is coming and I have resolved to watch my weight. And that’s why I use the oven a lot.
It is a very tasty Szechuan-style sauce that mainly contains Dubanjiang, which is considered the soul of Szechuan cuisine, Szechuan pepper oil and spices. Szechuan pepper oil gives the ribs a very special flavor. It does not become dull after a long roasting process and gives the ribs a unique flavor.
One of the interesting ingredients I used in this recipe is Szechuan pepper oil. This oil is used to preserve the flavor of fresh Szechuan peppers. The best time to harvest fresh Szechuan green chillies is July. Oil of fresh green pepper from Sichuan (known as 麻油) in the Sichuan region. It is only popular in Sichuan cuisine and is hard to find in other parts of China. We use it in many Szechuan-style salads. Unlike regular Szechuan red chillies, green chillies are quite difficult to preserve. It’s a creative way to keep the flavor in the oil. I’ve never incorporated this into other recipes because I know it’s hard to find. But this product is now available!
I personally like to cook fresh Szechuan peppers after harvest.
Another advantage of this dish is that it can be served after it has cooled down. I did this a few times and then bought most of the ribs with picnic food. The ribs are even more beautiful after hours of cooling.
First, soak the ribs in clear water for half an hour to eliminate any foreign taste.
Now, prepare the sauce. Mix the oyster sauce, garlic, ginger, dubanjiang, Sichuan pepper oil, cumin powder and chili powder (or barbecue mix).
Add 3 tablespoons of water and mix all the spices together.
Mix the sauce with the well-drained ribs.
Roast at 160 degrees for 40 minutes. Then increase the temperature to 180 degrees and continue baking for another 10 to 20 minutes.
Other recipes based on ribs
Chinese BBQ Ribs with Hoixing Sauce
Lightly Roasted Garlic Ribs
Roasted Cumin Ribs
Braised Ribs with Potatoes
Sweet & Sour Ribs
roast rib mala
Extra lightly fried Mala ribs with Szechuan sauce
Serve it up: 4
Calories: 465 kcal
- 1 tablespoon chopped garlic
- 1 tablespoon ground ginger
- 1 tablespoon chili powder or barbecue seasoning mix
- 1 teaspoon cumin powder
Teel.Szechuan pepper oil or you can get 50 hertz edible oil or fresh Szechuan pepper powder as a substitute.
- Cumin, chili powder and Szechuan pepper powder to serve
- First, soak the ribs in clear water for half an hour to eliminate any foreign taste. Then drain the water completely.
- Now, prepare the sauce. Mix the oyster sauce, garlic, ginger, dubanjiang, Sichuan pepper oil, cumin powder and chili powder (or barbecue mix).
- Add 3 tablespoons of water and mix all the spices together. Mix the sauce with the well-drained ribs.
- Roast at 160 degrees for 40 minutes. Then increase the temperature to 180 degrees and roast for another 5 to 10 minutes (pay close attention to the last step and finish before the ribs are burnt).
roast rib mala
Calories from fat 342
Daily Value* (%)
Fat content 38g58%.
Saturated fat 12g75%.
Trans fat 1 g
Sugar 1g1% sugar
Vitamin A 1112IU22 %.
Vitamin C 1mg1
Calcium 56 mg6
* Daily percentages are based on a 2000 calorie diet.
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