Sticky Ribs

Name: Sticky Ribs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4–5 Spare ribs, chopped into 1 inch pieces; 4 tbsp Water; 4 tbsp White vinegar; 3 tbsp Granulated sugar, heaped; 1 tbsp Dark soy sauce; 1 tbsp Light soy sauce; 2 slices Ginger, thin slices; 1 tbsp Oil, for frying

糖醋骨

Serves: 3
Prep: 5 mins
Cook: 25 mins

I was first intorduced to this dish in the 1990s at university by a friend from Singapore. She went home after her first year and came back with a recipe for these amazing sticky ribs from her mum. I have since adapted it for my tastes.

Contains: Cereals containing gluten, Soya

Ingredients

4–5 Spare ribs, chopped into 1 inch pieces
4 tbsp Water
4 tbsp White vinegar
3 tbsp Granulated sugar, heaped
1 tbsp Dark soy sauce
1 tbsp Light soy sauce
2 slices Ginger, thin slices (optional)
1 tbsp Oil, for frying

Equipment

Pan with lid, around 8inch or 20cm (buy)
Chinese bone cleaver (optional) (buy)

Method

1
Heat a pan on high heat.
2
Add the oil for frying, then the ginger.
3
Lightly brown the ribs.
4
Add all the liquids and sugar
5
Simmer on low heat with the lid on for 20 minutes.
6
Remove the lid. Take the ribs out and set aside.
7
Strain the sauce to remove bits.
8
Turn the heat up to full and reduce the liquid down to a thick sauce, stirring constantly to avoid burning
9
When the sauce is thick and syrupy, return the ribs to the pan and coat all pieces well in the sauce.
10
Serve.

Source: Adapted from recipe from Yvonne's mother