|
1.3 kg
4 tablespoons
2
Marinade :
2.5 cm
4
1
3
tablespoons
85 ml
2
tablespoons
1
tablespoon
1 teaspoon |
spare
ribs, trimmed and divided into ribs
vegetable
oil
spring
onions, thinly sliced
piece
fresh root ginger, grated
cloves
garlic, finely crushed
fresh red
chili, cored, seeded and finely chopped
rice
vinegar
dark soy
sauce
groundnut
(peanut) oil
light
brown sugar
Chinese
five spice powder |
Method :
-
Whisk marinade ingredients
together.
-
Put ribs in a dish and pour
marinade over.
-
Turn ribs to coat in marinade,
cover and refrigerate for 2-3 hours, turning occasionally.
-
Lift ribs from marinade.
-
Pat dry.
-
Reserve marinade.
-
In wok or sauté pan, heat oil over
high heat.
-
Add 3-4 ribs and cook, stirring,
for 2-3 minutes until evenly browned.
-
Using tongs, transfer to absorbent
kitchen paper.
-
Repeat with remaining ribs.
-
Pour off all but 2 tablespoons oil
from the pan.
-
Return ribs to pan.
-
Add reserved marinade and enough
water to completely cover ribs.
-
Bring to the boil.
-
Lower heat, cover and simmer
gently for about 1 hour, stirring occasionally, until meat is tender
and shrinks slightly form the bone.
-
Boil until cooking liquid is
reduced to a thick sauce.
-
Transfer ribs to warmed plates and
spoon a little sauce over each serving.
-
Sprinkle with sliced spring
onions.
Serves 6
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