A) For boiling ribs
– 500g pork spare ribs
– 1 tbsp shaoxing wine
– Few slices of ginger
B)For the stir-fry
– ½ Tbsp dark soy sauce
– 1 Tbsp soy sauce
– 1 Tbsp oyster sauce
– 4 Tbsp black vinegar
C) For coating the ribs
– 3 Tbsp Sugar
– 2 Tbsp cooking oil
– 2 cups of water
Garnish
– 1 tbsp toasted white sesame
– 1 tsp green onion
1) Rinse A) pork ribs with running water, boil water togather with the ribs. Drop 2 pieces of ginger, shaoxing wine and ribs to blanch, use a ladle to skim the foam from the surface and discard it. Wash the ribs with cold water and transfer to a colander to drain.
2) Add C) oil and sugar to a wok and cook over low heat. Stir constantly with a spatula to dissolve the sugar slowly. When the sugar is fully dissolved, the sugar liquid turns brownish yellow.
3) Add the ribs to the wok. Stir constantly to coat them well with melted sugar. Stir until the ribs turn golden brown.
4) Turn back to medium high heat. Mix all B ingredients in a small bowl, pour over the ribs and quickly stir to mix well.
5) Add C) the water, cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. Turn off the heat when the sauce has reduced and is thick enough to coat the ribs.
6) Garnish the ribs with chopped green onion and toasted white sesame
