The Longed Spare Ribs

It took me some time to find the so called 'spare ribs' that we use to have back in Malaysia, most of the butchery here do not sell it and some do not classify it as spare ribs, it goes into the 'bone' category i reckon. But Anyway, I FOUND THEM! They can only be found at a butchery near Paddy's Market, that's a bit sad huh? Means that it can't be found on the menu frequently, well, hopefully a taste in once in a blue moon is enough.

It took me some time to think how to cook the spare ribs, most of the ways required some ingredient that was not easily found in grocerry shops and markets, even if there was, it would be quite costly. But anyway, finally decided to cook it like my mom does. But I modified some of the procedures, as I was, partly busy, and other than that, lazy... HaHa

Ingredients:

1kg Pork Spare Ribs

50g Black Woody Fungus

2 cloves garlic

2pc Bean Curd Sticks (Fu Chok)

2tsp Sugar

2pc Lump Sugar

4tbsp Vegetable Oil

Marinate:

1pc Fermented Bean Curd

1tbsp Mix Spice Powder

1tbsp Corn Flour

1tbsp Black Pepper

2tbsp Chinese Rice Wine

2tbsp Light Soy Sauce

Method:

1. Marinate the spare ribs for at least an hour.

2. In a heated pot, add 3tbsp Vegetable Oil and lightly fry the Bean Curd Sticks, broken into smaller pieces earlier.

3. Add in the Black Fungus and sugar to cameralized it, followed by the garlices.

4. Add another tbsp of Oil, followed by the Spare Ribs, stir slowly until the rins begins to change colour.

5. Fill the pot with water just enough to cover the meat, throw in the lumps sugar, close lid and leave to simmer over low heat for at least 30 minutes to 45 minutes.

6. Watcb out for the sauce liquid level, so that the ribs are not burnt. Done. Serve Hot.