Hot & Sour Spare Ribs

These ribs are wicked . They are so good - heaps better than any of those I have eaten at a restaurant.

Marinade:
50g preserved red beancurd
30g sugar
50g oyster sauce
30g chinese cooking wine

Ingredients:
1 kg pork ribs, cut into bite size pieces
3 cups cooking oil
100g cornflour, mixed with 100g rice flour
1 Tbsp chopped garlic
300ml chicken stock (use canned or stock cube)

Sauce :
100g tomato sauce
50g chilli sauce
50g plum sauce
50g oyster sauce
salt and sugar to taste
20g hua tiow wine (Chinese cooking wine)
20g sesame oil
20g dark soy sauce
sesame seeds to garnish



Method:
1.Marinade ribs and mix well to combine in a bowl. Set aside, covered, for 4hrs or leave overnight in the fridge.

2.Heat oil in wok over medium-high fire. When hot, quickly coat ribs in combined flour and deep fry ribs for 20mins.

3.Remove ribs with strainer and set aside. Pour excess oil into a container, leaving about 1tbsp of oil in wok.

4.Stir fry garlic for 20secs or until fragrant. Add chicken stock, then tomato, chilli, plum and oyster sauces. Season to taste with salt and sugar. Bring mixture to boil and add ribs. Stir in wine, sesame oil and dark soy sauce. Mix well and cook for another 5 mins. Serve sprinkled with sesame seed.



Recipe : jennifer @kitchencaper (adapted)