Vegemite short ribs

(serves 4)

This recipe is based off the Malaysian marmite pork ribs that i've tasted a handful of times at Petaling Street (Malaysian Hawker food in Chinatown and Kingsford). The ribs are crisp but sticky and sweet, and have that distinct saltiness and yeast extract flavour! This Aussie-version makes great use of that big tub of Vegemite that is hard to get through on your own (especially when your husband doesn't like it)!

Prep time: 5 min
Cooking time: 45 min

Ingredients
750g pork short ribs (or normal American ribs, but the asian short ribs have more meat on them!)
3/4 C corn flour
250g oil (for shallow-frying)
2 cloves garlic, finely chopped

Marinade
1.5 T soy sauce
1/2 tsp salt
1/2 tsp white pepper
1 egg yolk

Sauce:
2 T Vegemite
2 T honey
1.5 T caster sugar
4 T hot water
1.5 T soy sauce
1 T tomato sauce
1 T worcestershire sauce

Method
1. Cut the ribs into individual rib pieces and marinade in soy, salt, white pepper and egg yolk. Refrigerate for at least 1hr or ideally overnight.
NB. The egg yolk helps the cornflour stick later before deep-frying.

2. Heat the oil in the wok or a small saucepan. 
NB. You can tell the oil is heated through by putting a wooden chopstick in it, and if bubbles form on the side you know it's ready!
3. Toss the ribs with the corn starch, and place half the ribs into the wok. Cook on each side for 2-3 minutes until crispy. Set aside on a plate lined with a paper towel. Place the remaining ribs in to shallow-fry.

4. Prepare the vegemite sauce by combining the vegemite, honey, sugar, hot water (to dissolve the sugar), soy sauce, tomato and worcestershire sauce. Season to liking.

5. Remove the majority of the oil, leaving about 1 T oil in the wok. Heat the oil and add in the garlic for about 30sec, then add in the vegemite sauce. Allow it to boil and thicken, then add in the ribs and toss through for a couple of minutes until coated!

6. Serve with plain rice and garlic greens!

Served with garlic bok-choy