Braised Spare Ribs Recipe
 This
is one Chinese recipe which is perfect for busy weeknights. The braised
spare ribs are simmered in the sauce until they are sticky and taste
deliciously.
Ingredients: (Serves 4)
900 g/2 lb meaty pork spare ribs, cut
crossways into 7.5 cm/3 inch pieces
125 ml/4 fl oz apricot nectar or orange juice
50 ml/2 fl oz dry white wine
3 tablespoons black bean sauce
3 tablespoons tomato ketchup
2 tablespoons clear honey
3-4 scallions, trimmed and chopped
2 garlic cloves, peeled and crushed
Grated zest of 1 small orange
Salt and freshly ground black pepper
Scallion tassels, to garnish
Lemon wedges, to garnish
Method:
Put the spare ribs in the wok and add enough
cold water to cover. Bring to the boil over a medium-high heat, removing
any scum that rises to the surface. Cover and simmer for about 30
minutes, then drain and rinse the ribs.
Rinse and dry the wok and return the ribs to
it. In a bowl, blend the apricot nectar or orange juice with the white
wine, black bean sauce, tomato ketchup and the honey until smooth. Stir
in the scallions, garlic cloves and grated orange zest. Stir well until
mixed thoroughly.
Pour the mixture over the spare ribs in the
wok and stir gently until the ribs are lightly coated. Place over a
moderate heat and bring to the boil.
Cover then simmer, stirring occasionally for
about 1 hour, or until the ribs are tender and the sauce is thickened
and sticky. (add 1 tablespoon water if the sauce reduces too quickly or
begins to stick.) Adjust the seasoning to taste, then transfer the ribs
to a serving plate and garnish with scallions tassels and lemon wedges.
Serve immediately.
Happy Cooking,
Carol |
