Braised Spare-Ribs

Ingredients

500gm prime ribs, cut into 5cm lengths
Oil for deep-frying

(A) (mixed together)

2 pieces fermented red beancurd (nam yee), mashed with a spoon
1 tbsp Shao Hsing Hua Tiau wine

Gravy (B)

1 tsp light soya sauce
2 tbsp tomato sauce
1 tsp dark soya sauce
1½ tbsp sugar
1 tbsp oyster sauce
250ml water

1 tsp Shao Hsing Hua Tiau wine

Method

Wash and trim off excess fat from the pork ribs then marinate with ingredients (A) for at least 3–4 hours or preferably overnight in the refrigerator.

Heat oil in a wok for deep-frying and fry pork ribs for 3–4 minutes.

Remove and drain from oil.

Combine gravy ingredients (B) in a saucepan and bring to a gentle simmering boil.

Add in pre-fried pork ribs.

Reduce the heat and simmer for 45–60 minutes or until meat is just tender

Recipe Source: adapted from Amy Beh

Photo Source: alicecozycorner