Sweet Vinegar Ribs

This is quite a effort taxing dish to make, but I think the outcome is really worth the effort. For those who like sweet and sour food, this is definitely a must try!


Ingredients: (serves 3-4)
1kg Chinese Spare Ribs
9 tbsp Dark Vinegar
5 tbsp Brown Sugar
3 tbsp Light Soy Sauce
2 tbsp Dark Soy Sauce
1 tbsp Black Sesame (lightly toasted)
1 tbsp White Sesame (lightly toasted)
1 to 2 tbsp Corn Flour
2-4 tbsp Water
Water
1 egg
Oil for frying
3 cloves Garlic (finely chopped)
3 slice Ginger (finely chopped)

Marinate:
3 tbsp Light Soy Sauce
1 tbsp Five Spice Powder
2 tbsp Chinese Shao Xing Cooking Wine
1 tbsp Sea Salt.

Method:
1. Chop the spare ribs into preferred sizes. Marinate with mentioned ingredients for at least 1 hour.
2. Heat oil in a wok, dissolve 2 tbsp corn flour with 4 tbsp water (can add more as long as the proportion is 1:2, make sure the batter is not too thick) and 1 egg. Coat ribs in batter and deep fry until they turn golden brown. Leave on kitchen towel to soak excess oil.
3. Dip all the ribs into hot oil again after all ribs are fried once, this is to release excess oil trapped in the ribs. remove from oil and leave aside.
4. Meanwhile, heat 3 tbsp of oil in a wok, stir in chopped ginger and garlic and fry until fragrant. Throw in the fried spare ribs and stir-fry for 2 minutes.
5. Add into the wok 6 tbsp dark vinegar, 3 tbsp brown sugar, dark and light soy sauce, mix all ingredients well, add water to cover ribs and cover with lid, braise over medium heat for about 30 minutes or until the water has reduced to less than 1/4 of the initial water level.
6. Remove lid, stir the ingredients a thoroughly, add in the remaining brown sugar and vinegar, mix well, add one small bowl of water, cover with lid and braise over high heat until the ingredients start to boil.
7. Remove lid, give the ingredients a good stir, turn off heat, done. Sprinkle with toasted black and white sesame before serving.