Of all the cooking methods, I love braising – being the simplest and most relaxed. The best home-style cooking for busy people who needs to juggle ten thousand things a day.
This dish combines my 2 favourites – braising and pork spare ribs. However, you might ponder, why do I use spare ribs instead of the usual fatty pork belly? Well, for this braising dish, tell your local butcher to give you the meaty part which is normally known as baby back ribs. It is smaller in size but often more meatier and great for slow cooking.
The tenderness of the pork is unbelievable and leaving the meat on bone is certainly fun to eat and finger lickin’ 🙂
Red-braised Spare Ribs (adapted from Boon’s Secret Recipes 2)
600 g meaty pork spare ribs
1 stalk spring onion (cut into sections)
8 slices ginger
500 ml water
1 tbsp soy sauce, for marinade
1 tbsp corn flour, for marinade
2 tbsp soy sauce
2 tbsp Chinese cooking wine
1 tsp dark soy sauce
30 g rock sugar
2 tsp tapioca flour, for thickening
1 tbsp water, for thickening
1. Gently rinse the ribs and drain well. Coat with marinade and set aside for about an hour.
2. Heat oil to deep fry the marinated ribs until pale golden on the outside, and not cooked through. Drain and set aside.
3. Clean the wok and heat a spoonful of vegetable oil. Gently saute the sliced ginger and spring onions until fragrant. Then add the fried spare ribs and stir to coat.
4. Add water, soy sauce, cooking wine, dark soy sauce and rock sugar into the wok. Turn to high and let it boil. Then turn the heat to low and simmer for 30 minutes, or until the pork is tender. Once the pork is ready, turn heat to high again. Add in mixture of tapioca flour and water to thicken the sauce. Stir and dish up.