Black Vinegar Pork SpareRibs

These spare ribs cooked with a combination of black vinegar and sugar were finger licking good. The vinegar used did not overpower the flavours of the dish.

Ingredients
1 kg pork spare ribs (chop to bite size pieces)
1 Tbsp Oil
1 onion, sliced
1" young ginger, sliced
1 tsp garlic, minced
4 Tbsp chinkiang black vinegar
½ tsp dark soy sauce

1 Tbsp sugar
2 Tbsp rock sugar or sugar
1 Tbsp apple butter (optional)
2 Tbsp chinese rice wine
¾ cup water
dash of salt

Method :
1. Heat oil in pan. Fry ginger, onion and garlic until fragrant.
2. Add spare ribs and stir fry for 5 minutes.
3. Add the rest of the ingredients. Bring to a boil.
4. Cover and simmer on low-medium heat for 45 minutes or until spare ribs are tender.
5. Remove and serve hot with rice.

Note
The chinkiang vinegar is not sweet and not as strong as the black sweet vinegar.


Redneck says……
These are rich and delicious. Use authentic Chinese vinegar as stated – do not attempt to substitute with a European variety.