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Red Braised Spare Ribs ~ 红烧排骨

                                                           


These spare ribs are juicy yet tender and this is a rather 'dry' dish without much sauce.  I use balsamic vinegar to give it a slightly tangy flavour and I cook till the sauce sticks to the ribs while the oil starts to separate at the bottom of the wok.   So you can imagine how tasty the ribs are ..... finger licking good!




Red Braised Spare Ribs  ~    红烧排骨 

Ingredients
  • 1 kg spare ribs
  • 1 Tbsp oil
  • 2.1/2 Tbsp brown sugar
  • 2 Tbsp soya sauce
  • 3/4 Tbsp dark soya sauce
  • 1.1/2 Tbsp balsamic vinegar
  • 3 Tbsp Shaoxing wine
  • 1/4 cup water or more to cover the ribs
  • 2 slices ginger
  • 3 cloves of garlic, lightly bruised
  • white part of spring onions
  • Spring onions and sesame seeds to garnish
Method
  1. Blanch the spare ribs in hot water, remove, rinse, keep aside.
  2. In a wok, melt the brown sugar in the tablespoon of oil. Then stir in the ribs.
  3. Add light and dark soya sauces, balsamic vinegar, Shaoxing wine, ginger, garlic, spring onions and water.  Mix to combine.  Cover with lid and let it simmer under medium low heat till ribs are cooked, stirring once in a while, about 30 mins.  Test for taste.
  4. Remove lid, turn on higher heat, cook and stir till sauce sticks to the ribs and oil starts to appear at the bottom of the wok.
  5. Transfer the ribs to a plate. Garnish with a sprinkling of lightly toasted sesame seeds and chopped spring onions.

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