Monday, June 05, 2006

Sweet & Sour Spare Ribs

Amazingly easy and so tasty. Sorry no pic as too desperately hungry after I made it.

Prep time: 5 mins
Cooking time: 1 hr

2 lengths of 'spare ribs' (my mum insists that's what they are - basically short ribs with lots of fat on them) - cut between each bone. Should end up with around 30 pieces
2 pc ginger
2 lengths of shallots (the white bit)

Sauce ingredients:
1 tbs Chinese cooking wine
2 tbs Chinese dark vingear
3 tbs sugar
4-5 tbs soy sauce (or 3 tbs light soy + 2 tbs dark soy)

1. Blanch rib pieces in boiling water for about 30 secs. This is standard Chinese way to get rid of dirty stuff on meat
2. Heat oil in corning ware, fry giner and shallots until you can smell them (30 secs)
3. Throw in ribs, toss and lightly brown (30 secs)
4. Throw in sauce ingredients, mix and turn to v. low heat
5. Cover and simmer for 1 hr. Turn every 20 mins. Add hot water if drying out - the sauce should half cover the meat

Serve with rice and steamed vegies.

My mum should publish a cookbook. Way better than Kylie Kwong.

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