easy family lunch,
Grilled Pork Ribs Marinated with Wine and Oyster Sauce
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Grilled Pork Ribs Marinated with Wine and Oyster Sauce
There is something comforting about a midday meal that combines smoky, savory meat, tender seasoned rice, and bright, juicy fruit. These grilled pork ribs marinated with wine and oyster sauce make a flavorful centerpiece for lunch. Paired with simple rice sushi and chilled watermelon, the meal is balanced, colorful, and satisfying. Below is a step by step guide to prepare the whole lunch, plus tips to make it shine.
Ingredients:
For the pork ribs marinade
1 kilogram pork ribs
1 half cup cooking wine, red or white
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon honey or sugar
4 cloves garlic, minced
1 teaspoon ground black pepper
1 small onion, finely chopped (optional)
For the rice sushi
2 cups cooked short grain rice or sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
Nori sheets
Fillings: cucumber strips, avocado slices, imitation crab or cooked shrimp (optional)
For the side
1 small watermelon, sliced into wedges or cubes
Equipment you will need
Grill or grill pan
Bowl for marinating
Rice paddle or wooden spoon
Sushi mat or clean kitchen towel if rolling sushi
Preparation Steps
Step 1: Make the marinade and marinate the ribs
In a bowl, whisk together cooking wine, oyster sauce, soy sauce, honey or sugar, minced garlic, ground black pepper, and chopped onion if using.
Trim excess fat from the ribs and pat them dry with paper towels.
Place the ribs in a shallow dish or resealable bag, pour the marinade over the ribs, and turn to coat evenly.
Cover and refrigerate for at least two hours. For best depth of flavor, marinate overnight.
Step 2: Prepare the rice sushi seasoning and rice
Mix rice vinegar, sugar, and salt until the sugar and salt dissolve.
Gently fold the mixture into warm cooked rice using a cutting motion so the rice stays plump and glossy. Let the rice cool to room temperature.
If you want simple rice balls, shape the rice into small mounds with lightly wet hands. For rolls, lay a nori sheet on a mat, spread an even layer of rice, add fillings, then roll and seal.
Step 3: Grill the pork ribs
Preheat the grill to medium heat. If using charcoal, allow it to reach a steady medium temperature.
Remove ribs from the marinade and let excess drip off. Reserve the leftover marinade to brush during grilling but do not reuse marinade that touched raw meat unless you boil it first.
Grill ribs for about 20 to 30 minutes depending on thickness, turning occasionally. Baste with the reserved marinade that has been boiled or with a fresh brush of the marinade early on. Cook until ribs are tender and slightly charred at the edges.
Let the ribs rest for five minutes before slicing between the bones.
Step 4: Plate and serve with watermelon
Arrange sliced ribs on a wooden board or platter. Place rice sushi or shaped rice beside the ribs for easy sharing.
Add a bowl or platter of chilled watermelon cubes or wedges to refresh the palate.
Garnish with thinly sliced scallions or toasted sesame seeds on the rice sushi for visual contrast.
Serving suggestions and variations
Add a crisp green salad or quick pickled cucumber to add acidity.
Swap the cooking wine for a splash of sake for a milder aroma.
For sticky, caramelized ribs, finish under a hot broiler for two to three minutes, watching closely to avoid burning.
Make the rice sushi vegetarian by using mango and cucumber or keep it classic with crab stick and avocado.
Why this combination works
The savory richness and slight sweetness from the wine and oyster sauce marinated ribs contrast beautifully with the clean, slightly tangy rice sushi. Watermelon acts as a light, hydrating counterpoint, cleansing the palate between bites. Together they create a full meal with texture, color, and balanced flavors.
Quick tips for home cooks
Marinating longer improves flavor but do not exceed 48 hours for best texture.
Use short grain rice for sushi style texture. Rinse rice until water runs mostly clear before cooking.
Keep watermelon chilled and cut just before serving to preserve juiciness.
If you want a smoky flavor without a grill, sear ribs in a hot pan then finish in the oven at 180 degrees Celsius until tender.
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