I did this some time back using another method and found it too sweet. I wokked it again today with a new improved recipe and it's so much better, even hubby approved it. For your info, the little bits you see on the ribs in the photo up there are garlic.
Ingredients:
- 700g Pork Ribs
- 600ml Bone Broth or water (Broth will be better because it will be tastier)
- 2 Whole Garlic, skin removed
- 1 tablespoon light soy sauce
- 1 1/2 tablespoon sugar
- Salt to taste (optional)
- Oil for frying
- Corn starch mixture
How to do it:
- Blanch ribs first.
- Cook all ingredients except salt in a pot till it boils.
- Turn to low heat and simmer for 1 1/2 hours until the meat is tender.
- Remove the ribs and set aside. Retain the sauce.
- Deep fry the ribs for 1/2 minute or till brown.
- Remove and set aside.
- In a wok, pour in 200ml of the rib's sauce.
- Thicken with cornstarch mixture.
- Add in ribs and coat them evenly with sauce.
- Dish and serve with rice.
Note:
- I deep fried the ribs so that they will be firmer on the outside otherwise the meat will slip of the bone easier.
- If you find the sauce not salty or sweet enough, you can add salt or sugar before thickening the sauce.
- Cut down the simmering time if you prefer a firmer bite. The one I have made, the meat can easily slip off the bone. Easier for kids to eat too.
- Cut down on the garlic if you do not like a stronger garlic taste. In fact, I actually add in 4 whole garlic in the one I wokked. So, 2 whole garlic should be fine
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