Ingredients: serves 61 kl pork spare ribs
1 litre chicken stock
1 tbsp. Brown sugar
100-ml Rice wine vinegar
4tbsp. Soy sauce
2tbsp. Chilli bean sauce
2tbsp. Black bean sauce
3tbsp. Hoi sin sauce
1tbsp. Tomato puree
2tbsp. Corn flour
3 Crushed garlic cloves
1tbsp. Chopped fresh ginger
Place the ribs in a large bowl and dust them lightly with seasoned flour. Fry the ribs in hot oil for about 2-3 minutes and drain well to remove the excess oil. Bring the chicken stock to the boil in a large heavy-bottomed saucepan. Dissolve the corn flour in a little cold water and whisk in to the boiling stock. Add the rest of the ingredients and turn down the heat to a gentle simmer.
Add the ribs and cook for 45 minutes until tender. Remove from the heat and leave to cool in the liquid. To serve: Remove the ribs from the sauce and roast the ribs in a hot oven for 10-15 minutes until crisp. Serve with a big green salad and plum sauce for dipping. Enjoy!
Recipe by Fosh Food
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