Recipe Ingredient
- 600-650g spareribs
- ½ cup water
- ½ tbsp oil
- 2 tsp corn flour mixed with 1 tbsp water
- Seasoning (A)
- 1 tsp ginger juice
- ½ tsp salt
- ½ tsp sugar
- 1 tsp light soy sauce
- 3 tbsp beer
- 1 tbsp plain flour
- 1 tbsp corn flour
- Sauce ingredients (B)
- 1 tbsp sugar
- ¾ tsp salt
- 1½ tbsp apricot jam
- 1 tbsp freshly-squeezed lemon juice
- 9-10 tbsp beer
Instructions
- Wash spareribs, clean and trim off any excess fat. Chop into 4-5cm pieces. Marinate with seasoning (A) for 2-3 hours or preferably overnight.
- Heat oil in a wok and deep-fry ribs for 2 minutes. Remove and drain.
- Heat ½ tablespoon oil in a clean wok and pour in sauce ingredients (B). Bring to a boil. Return ribs to the wok and mix well. Pour in water and bring to a boil. Reduce heat and simmer for approximately 40-45 minutes or until ribs are tender. Thicken sauce with corn flour mixture.
