Recipe Ingredient
- 1kg spareribs, cut into pieces
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 20g ginger, crushed
- 2 stalks spring onion
- 1 tsp pepper
- 1 tsp sugar
- 1 tsp sesame oil
- Spices (A)
- 5cm cinnamon stick
- 3 star anise
- 1 tsp cumin
- 5 cloves
- 1 tsp Szechuan peppercorns
- 2 chao guo
- 1 tsp cekur powder
- Sauce (B)
- 1 tbsp A1 sauce
- 1 tbsp HP sauce
- 1 tsp Worcestershire sauce
- 1 tbsp chilli sauce
- 1 tbsp tomato sauce
- 1 tsp sugar
- 1 tbsp Shao Hsing Hua Tiau wine
- 1 orange, squeezed for juice
Instructions
- Season spareribs with oyster sauce and light soy sauce. Deep-fry in hot oil for 10-15 minutes. Drain oil.
- Put ginger, spring onion, sugar, pepper, sesame oil and prefried ribs into a deep pot. Pour in enough water to cover the spareribs. Add spices (A) and bring to a boil. Reduce the heat and braise for about 40 minutes or until ribs are tender.
- Remove the spareribs and leave aside for about 10 minutes.
- Leave 2 tbsp oil in a wok and add sauce (B). Bring to a simmer. Add the spareribs and stir to mix well with the sauce. Simmer for 4-5 minutes or until gravy has thickened. Dish out and serve.
