This chineese inspired dish is famous all over the world for a good reason - it taste delicious..!
This is my version which gives a soft rib and delicious sauce for the matching rice.
- 2 or 3 rack of spareribs
- 1 onion
- 1 carrot
- 1 bell peper
- 1 stick ginger
- 2 garlic
- 1 cup vinegar
- ½ cup rice wine
- 1 cup sugar
- ½ cup water
- ¾ cup
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp maizena
- salt and peper
- (pinapple chunks if desired)
How to make:
Prepare the vegetables in small bit size pieces
and finely chop the garlic.
Add all the liquids and the sugar to a pot and bring to a boil, then add all the chopped vegetables, taste with salt and pepper. It should taste acidic. Let it boil for a few minuttes then add 1 tbsp cornstarch desolved in
a little water, stir and turn of the heat.
Prepare the ribs, take of the membran on the back, you can either cut it in to portion pieces now or wait until after boiling.
Boil the ribs for a good hour or so in salted water to soften them a bit.
(you may add some herps and spices as well for taste - I use to add a few bay leaves, some whole black pepper and a sprinkle of thyme or rosemary)
Place the ribs (in portion sizes) in a baking trey (either glass or stainless) and bake them about 15
- 20 minuttes on each side in a pre-heated oven at 225C. Add the prepared sauce, lower the oven to 180C. and let it all finish cooking for about 30 to 40 minuttes
Serve with rice.