Kichap Manis Pork Spare Rib with chye poh potato salad and GM mustard

Truly Singaporean Makan Session – New Ubin Seafood Singapore

Jeremy’s comments “I love bbq ribs and use spare ribs because baby back have a meat to bone ratio that’s not worth the effort. The sauce is kichap manis based because whilst still smoky, I prefer the Asian flavours as compared to the tomato base bbq sauces usually associated with bbq ribs. The chye poh potato salad is robust enough to match the bbq flavours and the gula Melaka mustard is an amazing accompaniment and is my take on German sweet mustards always served with pork.

Awesome dish, my favourite of the night!!

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