1 lb spareribs
Marinade for spareribs
1 tsp light soy sauce
1 tbsp dark soy sauce
salt and pepper to taste
Seasoning
2 slices of ginger
2 stalks spring onion (cut into 2-inch pieces)
1 red chilli (sliced into 1 inch pieces)
1/2 tbsp rock sugar
1 tbsp dark soy sauce
1/2 tbsp black vinegar
2 whole star anise
2 cm cinnamon stick
1 tsp light soy sauce
2 cups water
cooking oil
Method
- Marinate the spareribs for 2 hours or more.
- Heat oil in a frying wok. When oil is hot, deep fry the spareribs until cooked. Remove from wok and set aside.
- With some oil in the wok, add rock sugar and stir until it dissolved under low heat.
- Return the fried spareribs to the wok. Add the ginger slices, green onions and red chillies and continue to stir fry for a while.
- Add 1 tbsp of dark soy sauce and quickly stir fry to mix well.
- Add enough water to cover the spareribs. Add in the star anise and cinnamon. Add light soy sauce, dark soy sauce and salt to taste.
- Cover with lid and reduce heat. Continue braising until gravy is thick.
- Add black vinegar and continue to cook for a while more or until the gravy almost dries up.
- Serve hot with rice and cucumber slices.
