I always consider a dish a success when my guinea pigs (my family) demolish every last morsel, especially when the two little ones give me a thumbs up as well! My wife considers this a dark sweet and sour variant.
Recipe
1.5 kg spare ribs, chopped
3 cloves garlic, minced
1 red onion, chopped finely
2 star anise
2 tsp minced ginger
1 cup black vinegar
1 cup water
1/2 cup dark soy sauce
1/2 cup chinese cooking wine
200g rock sugar (2 large lumps)
white sesame seeds, toasted (as garnish)
Method:
Brown ribs until colour changes and fat is released. Take ribs out and reserve. Discard oil.
Fry garlic, onion, star anise, ginger until soften. Then add in black vinegar, water, dark soy sauce, chinese cooking wine and rock sugar. Bring to boil, then lower to a simmer. Add ribs. Cook covered for about 1 -1.5 hours. Skim off excess oil during cooking.
For the last 10-15 minutes, increase heat to high to reduce sauce.
Plate dish and garnish with sesame seeds. Serve with steamed rice.
1.5 kg spare ribs, chopped
3 cloves garlic, minced
1 red onion, chopped finely
2 star anise
2 tsp minced ginger
1 cup black vinegar
1 cup water
1/2 cup dark soy sauce
1/2 cup chinese cooking wine
200g rock sugar (2 large lumps)
white sesame seeds, toasted (as garnish)
Method:
Brown ribs until colour changes and fat is released. Take ribs out and reserve. Discard oil.
Fry garlic, onion, star anise, ginger until soften. Then add in black vinegar, water, dark soy sauce, chinese cooking wine and rock sugar. Bring to boil, then lower to a simmer. Add ribs. Cook covered for about 1 -1.5 hours. Skim off excess oil during cooking.
For the last 10-15 minutes, increase heat to high to reduce sauce.
Plate dish and garnish with sesame seeds. Serve with steamed rice.
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