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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep9 - Ribs & Chips

Team:Tasia & Gracia


Prep:40 mins

Cook:2 hours




sliced cucumber, to serve


Braising Sauce

80ml soy sauce

60ml rice wine vinegar

3 tbs brown sugar

1 tbs chili paste (or gochujang paste)

2 tsp sesame oil

4 cloves garlic, crushed

2 green spring onions, chopped


Rice Chips

60ml rice wine vinegar

1½tbs caster sugar

½tsp salt

1½cups (160g) sushi rice, washed

375ml water

vegetable oil, for deep frying



  1. Preheat oven to 140C.
  2. Prepare ribs by trimming away back membrane. At one end of the rack, slide a flat bladed knife under the membrane and over a bone. Lift and loosen the membrane until it lifts, then peel away. It may come off in one piece or you may need to do it in sections.
  3. Place ribs in a baking dish and season all over with pepper.
  4. To make braising sauce, stir all ingredients in a jug until combined. Pour over ribs and toss to thoroughly coat. Cover dish tightly with foil.
  5. Roast for about 1½-2 hours or until tender.
  6. Meanwhile, to make rice chips, stir vinegar, sugar and salt in a saucepan and stir over low heat until the sugar dissolves. Cool to room temperature.
  7. Place washed rice in a heavy-based saucepan. Stir in the water. Bring to a boil. Simmer, covered, for about 10-12 minutes, until water is absorbed. Remove from heat and set aside for 15 minutes. Transfer to a large bowl and fold through vinegar mixture.
  8. Line a slice pan with baking paper, extending 5cm above two long edges. Press rice into pan to form an even layer. Refrigerate until cold and firm.
  9. Remove cooked ribs from oven and strain sauce into a saucepan. Simmer over medium heat until thickened and reduced. Brush ribs with thickened sauce and cook under a hot grill until lightly charred and caramelised.
  10. To finish rice chips, invert rice onto a chopping board and cut into small squares.
  11. Deep fry squares until pale golden and crisp. Drain on absorbent paper. Season.
  12. Serve ribs and rice chips with cucumber.



  • For an extra flavour hit, try adding some chopped green spring onions, crushed garlic and finely grated ginger to the rice mixture at the end of step 7. You could also add a pinch of Chinese five-spice or Japanese Shichimi spice.
  • These ribs would be great finished with a final grill on the barbecue.
  • Try serving this dish with a fresh Asian herb salad.