THERMAL COOKER – Spare Ribs With Red Wine Residuum


by: Kimmy Cooking Pleasure

This is a stew pork ribs recipe in claypot, but it is much easier using Thermal Cooker. I have to choose thermal cooking as I didn't have much time to be at the stove. This pork ribs are very tasty with the meat juices and nicely coloured by the red wine residuum. It isn't oily at all.


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serves: 3-4

500 whole gm meaty spare ribs - [make a few slits]

1 tbsp shredded ginger

3 tbsp red wine residuum [ang chow]


1 tsp salt

1 tbsp sugar, sesame seed oil

3 tbsp shaoxing wine

Nutrition Facts
THERMAL COOKER – Spare Ribs With Red Wine Residuum

Servings Per Recipe: 3

Amount per Serving

Calories: 272

  • Total Fat: 11 g
  •     Saturated Fat: 4.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 100 mg
  • Sodium: 881.5 mg
  • Total Carbs: 5.1 g
  •     Dietary Fiber: 0 g
  •     Sugars: 4.8 g
  • Protein: 35.4 g

how is this calculated?

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1.  Mix all the ingredients and marinate the ribs for at least 30 minutes or overnight.

2.  Wrap the ribs with aluminum foil. Seal well.

3.  Pour 300 ml water into the inner pot of thermal cooker. Put in the parcel, bring to boil for 20 minutes, off heat, cover the lid and transfer pot to the outer pot. Close the lid and leave to cook for at least 2 hours.

4.  Remove, garnish with spring onions and serve immediately [you may reheat the inner pot until the water dries up if there is still some water remaining in the inner pot or if you like to serve this dish hot].

5.  If not using Thermal Cooker, you can heat up a clean wok, pour in 400 ml water and bring to boil. Put in the parcel, cover with lid and cook for 30 minutes or until the water is dried. Continue to cook for a further 3 minutes before removing.

6.  Garnish and serve.


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