Another dish that is best to serve with rice. Whenever I cook this, I cook EXTRA, for lunch and dinner. I don't eat leftover food (隔餐菜）but this is exceptional.
I normally cook this in slow cooker which is much easier and the meat turned out very tender. However, it took longer cooking time. My slow cooker is super slow ;)
When I have no time to 'slow cook' the ribs, I braise in a pot on stove. Hmm... the taste is still good indeed but the meat is not as tender as the slow cooked version.
700g Pork Ribs (or baby back ribs)
2 tsp Ginger Juice, just grate the fresh ginger and squeeze out the juice ;)
2 tsp Small Onion Juice, same method as above
3 Small Onion, finely sliced
1 Cube Red Fermented Bean Curd 南乳
1.5 tbsp Oyster Sauce
1/2 tbsp Soy Sauce
1 tbsp ShaoXing Wine
1/2 tbsp Sesame Oil
1/2 tsp Dark Soy Sauce
1 tbsp Sugar
1.5 tsp Tapioca Flour
Some oil for cooking
3 Cloves Garlic (peeled)
Some spring onion for garnishing
1. Wash the ribs and dry with kitchen towels.
2. In a bowl, mix all seasoning.
3. Add seasoning to the ribs. Mix well.
4. Cover with cling wrap. Keep in the fridge, let marinate overnight.
Cooking with slow cooker:
1. Heat oil in a skillet, add in garlic. fry until fragrant.
2. Stir in ribs (reserve sauce) and stir fry until no more sizzling sound. Add some hot water and the reserved sauce, transfer to a slow cooker, let it cook for 4 hours or until the meat is tender. I normally prepare this early in the morning.
Cooking on stove:
1. Heat oil in a pot, add in garlic, fry until fragrant.
2. Add in ribs (reserve the sauce) and stir fry until no more sizzling sound.
3. Add hot water and the reserved sauce, just enough to cover the ribs.
4. Bring to boil. Reduce heat, let simmer for at least 2 hours or more until the meat is tender and the gravy is thicken. If you like my recipe, click here, follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.