Thursday, January 01, 2009

12345 Pork Spare Ribs

Thanks to Jackie who emailed me this recipe and suggested I try her family favourite. As the name implies, it is a very easy dish using five very basic ingredients. Love the intense flavour of the sauce. It is a very appetising dish.

I would like to take this opportunity to wish Everyone a Very Happy New Year.

Yat Yee Sam Seh Ng with pork softbone

1 Tbsp oil
2 Tbsp sugar
3 Tbsp light soy sauce
4 Tbsp Chinkiang black vinegar
500 gm pork spare ribs or meat (cut to bite sizes)

1. Heat oil over medium heat and brown the spare ribs. Remove and set aside.

2. Add sugar to the pan. When the sugar melts and caramelise, add soy sauce and vinegar.

3. Stir in the pork ribs. Pressure cook for 10 minutes or cover and cook until pork is tender. Uncover and cook till sauce is reduced and thick.

4. Serve with rice.

12345 pork spareribs
Note : Cooking times are approximate.

If using pork meat, use a tender cut. Do not cover. Cook very quickly until sauce is reduced and thick.

12345 Pork Meat
Recipe : Jackie K (adapted)


vien said...

Hi Sinner,
Happy New Year!
This recipe seems easy and your photos look good too. Definitely a must for me to cook this soon.


Sinner said...

Thanks. Happy New Year to you too.
This dish is one of our fav at the moment. Would love to hear your feedback :)

sharon said...

Hello Sinner,
Thank you for sharing this recipe, it's really delicious, so good with rice! Thanks to Jackie too for her family recipe! I'm planning to cook this again when my parents come to visit me this weekend. :)

Sinner said...

Hi Sharon,
Glad you like the dish. Hopefully your parents like it as well :)
Thanks for the feedback.


Gong Xi Fa Cai to you and thank you for sharing such an easy-to-remember recipe. Love your generosity in your blog.

Sinner said...

Hi Family First,
Kong Hei Fatt Choy to you and your family. All the best for the year of the Ox.

diva@sugarbar said...

wow, that is a gorgeous plate of spare ribs. And it doesn't need a lot of ingredients to make it! amazing.

jeju said...

i'm a big fan! found your site today and added you to my blogroll. cool vids too. saw the one of rice noodle. always wondered how to make that at home. keep up the great blogs!

Sinner said...

jeju - Welcome !

vien said...

Sinner, I made this yesterday. Everyone said it was good. :)
I just noticed that you have another recipe "Black Vinegar SpareRibs"
I wonder if these 2 dishes taste familar?


Sinner said...

Glad everyone said 'good' :)

I would say the other Black Vinegar Spareribs would taste slightly different as it has a lot more other ingredients.

Thanks for the feedback.

Vien said...

I did add garlic and ginger to the 12345 pork ribs so I guess what I cooked was more like the black vinegar ribs.
I also saw sesame seeds being sprinkled to this dish in another blog. I wonder if sesame will complement this dish.

Sinner said...

I love sprinkling toasted sesame seed on almost everything if it is not whisk off away from the kitchen fast enough. lol

The black vinegar ribs taste more like a milder version of chu keok chou especially if you use pork knuckles. Very nice especially the gravy. My mouth is starting to tingle just thinking about it. :)

KY said...

I made this today and my husband likes the taste. I have to add a fair bit of water during the cooking process though (used a pot) to keep the sauce from drying out. The pork here takes a long time to become tender. Will definately try this dish again. Thanks.

Sinner said...

Hi KY,
You should treat yourself to a pressure cooker. It tenderises everything very quickly and don't evaporate much. Glad you like the dish though.
Thanks for the feedback.

WaWa said...

Hi Sinner,
My third comment on your blog since discovering it last week. I tried this recipe w/o a pressure cooker since I don't have one. It took about an hour of slow cooking and turned out really well. Even hubby who doesn't like vinegar enjoyed the dish. Thanks!

Sinner said...

Hi WaWa,

You should persuade your hubby to buy you a pressure cooker. Tell him it will save gas and dinner will be on the table even earlier ;)

Thanks for your feedback :)

WaWa said...

Yes, I've been toying with the idea for a while. Making redbean paste will be easier :-)
What is the brand of your pressure cooker? Any tips on what to look out for when buying one?

Sinner said...

Hi WaWa,

Most shops here don't stock pressure cookers. So we really do not have much choice in the matter with regards to brand.

My first pressure cooker is a small one shaped like a frying pan is Prestige My other bigger one is an unknown China brand. Both works fine.

I find the small one cooks faster and need a smaller fire. I use this more often as it is lighter (due to its size) and a better fit for the quantity of food we cook.

Decide this way - think not of it as a pressure cooker but as you would when it comes to buying an ordinary pot. What size pot do you normally use a lot of in your everyday cooking. Big is not necessarily good as they become very heavy when filled with food.

Buy a wide base pressure cooker if you have a choice. Half a duck sits very comfortably at the bottom of my smaller Prestige pot. My other big pressure cooker's base (even though sizewise is double that of Prestige) is too narrow to fit the duck lengthways. Most pressure cookers nowadays are tall and narrow.

Pressure cookers are brilliant for redbeans and tong sui. Can eat within 30 minutes.

WaWa said...

Thanks, Sinner! These are useful tips, especially about the base being wide enough to fit a bird!

Anonymous said...


Hey.. this recipe is easy and delicious.. it was a good try!!! =)


Sinner said...

Hi SY,

Thanks for the feedback :)

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