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Zoet-pikant gekruide
spareribs
Lekkere ‘krabbetjes’, zoals spareribs in onze eigen keuken heten.
Ingrediënten
2 dl ketjap manis
50 ml gembersiroop
4 eetlepels bruine suiker
2 theelepels Chinees 5-kruidenpoeder
4 tenen knoflook uit de pers
versgemalen zeezout
1 1/2 kg vlezige varkenskrabbetjes (5-6 stuks aan elkaar)
50 ml (arachide)olie
1 ui, zeer fijn gesnipperd
100 ml kokosmelk
Bereiding
Meng ketjap, gembersiroop, suiker, 5-kruidenpoeder en knoflook
met wat zout. Verdeel de krabbetjes in stukken van 5-6 ribbetjes
aan elkaar en schep ze om in de marinade. Laat ze minstens
1 uur marineren. Verhit de olie in de snelkookpan of in een
braadpan. Schraap de marinade van de krabbetjes af en bak de
krabbetjes rondom bruin. Neem ze uit de pan. Voeg de ui toe en
roerbak 3 minuten. Voeg 300 ml water toe en roer het aanbaksel
los. Leg de krabbetjes in de snelkookpan, schenk het braadvocht
erbij en sluit de pan. Breng de pan onder drukstand 2 en kook het
gerecht 20 minuten. Breng de pan volgens de instructies van de
druk af en open de pan. Neem de krabbetjes uit de pan. Roer de
kokosmelk bij het braadvocht en breng het aan de kook. Serveer
de saus bij de krabbetjes..
Tip
Lekker met gekookte witte rijst en komkommerzoetzuur.
Ook lekker voor kipkarbonades.
36


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