• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1kg spareribs, cut into pieces
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 20g ginger, crushed
  • 2 stalks spring onion
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Spices (A)
  • 5cm cinnamon stick
  • 3 star anise
  • 1 tsp cumin
  • 5 cloves
  • 1 tsp Szechuan peppercorns
  • 2 chao guo
  • 1 tsp cekur powder
  • Sauce (B)
  • 1 tbsp A1 sauce
  • 1 tbsp HP sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp chilli sauce
  • 1 tbsp tomato sauce
  • 1 tsp sugar
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 1 orange, squeezed for juice

Instructions

  1. Season spareribs with oyster sauce and light soy sauce. Deep-fry in hot oil for 10-15 minutes. Drain oil.
  2. Put ginger, spring onion, sugar, pepper, sesame oil and prefried ribs into a deep pot. Pour in enough water to cover the spareribs. Add spices (A) and bring to a boil. Reduce the heat and braise for about 40 minutes or until ribs are tender.
  3. Remove the spareribs and leave aside for about 10 minutes.
  4. Leave 2 tbsp oil in a wok and add sauce (B). Bring to a simmer. Add the spareribs and stir to mix well with the sauce. Simmer for 4-5 minutes or until gravy has thickened. Dish out and serve.

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