The store-bought dough and gourmet ribs from Checkers are what makes this recipe the ultimate treat. PARTNER CONTENT with Checkers.
|1 kg||pork spare ribs|
|500 g||store-bought bread dough|
|2||red onions — finely sliced|
|1/2 cup||rice vinegar — plus a little extra for brushing the dough|
|2 tbsp||maple syrup|
|1||baby cabbage — finely shredded|
|4||radishes — finely sliced|
|50 g||roasted, salted peanuts — roughly chopped|
|coriander — washed, and leaves picked|
Preheat oven to 190°C and roast the ribs according to packet instructions, until nicely golden brown and slightly charred. Shred the meat then set aside. Discard the bones.
To make the red onion pickle, place the rice vinegar into a small saucepan and add the maple syrup, peppercorns and thyme. Bring to a simmer and cook for 5 minutes.
Place sliced red onions into a jar and pour over the hot vinegar. Allow to cool completely before using.
To make the cheat bao buns, roll out the store-bought dough thinly on a lightly floured surface. Using a round cookie cutter, 5cm in width, cut out rounds. Brush one side of the dough with a little rice vinegar, then fold lightly into a half-moon shape.
Place into a bamboo steamer lined with baking paper to prevent sticking and steam over a pot of simmering water for about 12 minutes or until risen and cooked through.
To assemble, place rib meat in bao buns then top with pickled onions and garnish with coriander.